What you need
- 500g brussel sprouts
- 1 red onion (finely diced)
- 3 rashers cured bacon (chopped)
- 6-8 fresh sage leaves (roughly torn or left whole if they are small)
- Freshly ground pepper
- 4 TBLS extra virgin olive oil
- Rind and juice of 1 lemon
What to do
Heat the oven to 180oC.
Remove any damaged leaves from the brussel sprouts, rinse under cold water and drain.
Cut each sprout in half and place in a baking tray.
Fry off the bacon on a medium heat until the fat renders down. Don’t overcook the bacon as it will cook further and crisp up in the oven. Remove and place on paper towel to drain any excess fat.
Reserve 1 TBLS of the bacon fat in the pan and discard the remainder.
Add the olive oil to the pan, then add the diced onion and cook until the onion softens and becomes translucent.
Scatter onions, bacon and sage leaves over Brussel sprouts. Drizzle a little extra olive oil on sage leaves to stop them burning and mix gently.
Bake the sprouts in the oven for 30 minutes.
Remove and add grated lemon rind and juice before serving.