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Nutrition Facts
Serving Size 1 (121g) Recipe makes 8 servings
Calories 132
Calories from Fat 82		(62%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 294mg		12%
Potassium 385mg		11%
Total Carbohydrate 7.8g		2%
	Dietary Fiber 2.6g	10%
	Sugars 1.9g
Protein 6.5g		13%
detailed view... how is this calculated?

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Christmas Day - Christmas Dinner

French Tart

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Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

Recipe #272932 | 25 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: French Tart
Dec 20, 2007

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.

SERVES 8 (change servings and units)

Ingredients

800 g Brussels sprouts
1 1/2 ounces butter or 1 tablespoon olive oil or vegetable oil
200 g cubed smoked bacon or smoked lardons
1 lemon, juice and zest of
black pepper
salt

Directions

1
Slice the bottoms off the sprouts and remove the outer layers.
2
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.
3
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.
4
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.
5
When the sprouts are cooked, drain and place in a serving bowl.
6
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.
7
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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Featured Reviews for This Recipe

From: Beautiful BC

On May 18, 2008

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!

1 person found this review helpful

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From: BarbryT

On Apr 30, 2008

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.

1 person found this review helpful

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From: twissis

On Dec 31, 2007

I am a fan of this much maligned veggie + all things easy & make-ahead, so this recipe was almost sure to be a winner for me. I made the recipe as written & loved it for its flavour & easy, make-ahead prep, but admit I took half of it a step further by adding garlic & caramelized onion. I am sure they are great w/rich food, but they can also perk up plain food too. I served them w/baked trout fillets + steamed potatoes, they provided the flavour spark of our meal & the lemon infusion was esp good w/a seafood entree. Thx for sharing this sure to be repeated recipe w/us.

2 people found this review helpful

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From: Maito

On Dec 5, 2008

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!

1 person found this review helpful

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