When caramelized (a little black on the edges is fine), add half the bacon, half the lemon juice, and half the brown butter, and stir together. Reduce the heat to medium; cook until the sprouts ...

The Brussels are tender and have a delicious savory flavor (thanks to butter, garlic ... Lisa Johnson Brussels Sprouts With ...

Dip the streaky bacon in pale soft brown sugar ... Meanwhile, over a medium high heat, melt the butter in a sauté pan. When it foams add the sprouts, toss to coat, add the chicken stock, cover ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...

Here's a healthy dish with a meaty twist. Ingredients 1 kg brussels sprouts 250 gms chestnuts 200 gms turkey bacon 200 gms butter 5 gms thyme 10 gms parsley 100 gms shallots 5 gms salt 1.

Melt the butter in a large saucepan over a medium heat ... While the potatoes and onions are cooking, prepare the sprouts. Trim the base, remove and discard the outer two or three leaves, and ...

Bring a medium pot of water to a boil over high heat and blanch the Brussels sprouts for 1 minute. Transfer them to a bowl filled with ice water. Drain once the sprouts are cool to the touch ...

Try Brussels sprouts shredded, either eaten raw in a salad or flash-fried with bacon and plenty of butter or a few spoonfuls of crème fraîche. Throw in some chestnuts for a particularly seasonal ...