Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

"A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave."
 
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photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by Debi9400 photo by Debi9400
photo by BarbryT photo by BarbryT
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
25mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Slice the bottoms off the sprouts and remove the outer layers.
  • Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
  • Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
  • Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
  • When the sprouts are cooked, drain and place in a serving bowl.
  • Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
  • NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.

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Reviews

  1. Delicious, I am always looking for variety. The addition of pepper and lemon brings the flavour level up. Definitely a recipe to keep
     
  2. Delicious! I tried this because I wanted to bring a brussels sprouts dish to a friend's for Thanksgiving, and didn't want to commandeer her oven. As I guessed, it's GREAT at room temperature; just add the bacon right before serving.
     
  3. We love brussels sprouts, and this is a very good way to serve them. And quick too! I realized as we sat down to eat that I actually forgot to make this dish. But since I could whip the sauce (thanks to Whole Foods bacon bits) together in the 3 minutes it took the sprouts to steam in the microwave, voila! I used roasted walnut oil and it went well with these flavors also. Yum!
     
  4. The son who hates brussels sprouts LIKED these! Love the mix of lemon with bacon - the only way these veggies will be served in our home from now on. Thank you for sharing!
     
  5. Oh of course, given my taste, this is a 5-star. Sweet, salty, sourish, slightly bitter. Oh yes. And the bacon provides the umami 5th flavor. This could be a complete meal for me. :-) But served with Andi of ...'s "The Farm's Fried Ham and Onion Sandwich-Longmeadow Farm"... EXQUISITE.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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