Ingredients

  • 1kg Brussel Sprouts
  • 4 rindless smoked streaky bacon rashers
  • 25g pecan halves, roughly chopped
  • A good knob of Kerrygold butter
  • Sea salt and freshly ground black pepper

Directions

This is a great way to ensure that your brussel sprouts end up perfectly cooked. They can be cooked and refreshed a few hours in advance, which guarantees no more over-cooked lifeless specimens.
  1. Trim the brussel sprouts and blanch in a pan of boiling salted water for 6-8 minutes or until just tender. Check by piercing with the tip of a sharp knife.
  2. Drain and cool quickly under cold running water, then cut each one in half.
  3. The blanched sprouts can now be put into a large zip-lock bag and kept in the fridge until needed.
  4. When almost ready to serve, heat the butter in a saute pan and saute the bacon until crisp and golden.
  5. Add the pecan halves to the same pan and saute for a couple of minutes until lightly toasted and sizzling.
  6. Add the butter to the saute pan and tip in the blanched brussel sprouts, then saute over a medium heat until warmed through.
  7. Season to taste and tip in the bacon and pecans and toss again briefly, then tip into a warmed serving bowl.
  8. Cover with foil and keep warm in a low oven until needed.

explore our

Similar Recipes

Starters

Salmon Rillettes with pickled cucumber salad

All dishes deserve love, not just the main course. Salmon Rillettes make a ravis...

Serves 4-6
Desserts

CARROT CAKE WITH ORANGE BLOSSOM ICING

Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproo...

Baking

Soda Bread

The stuff of legends, ciabatta or panettone can’t touch traditional Irish soda...

Serves 1 loaf

CHOCOLATE PECAN BROWNIE TRIFLE WITH ORANGE BLOSSOM CREAM

Clodagh McKenna Farmhouse Recipe...

Sides & Nibbles

Smoked Bacon and Pecan Brussel Sprouts with Shallot Butter

This is a great way to ensure that your brussel sprouts end up perfectly cooked....

Main courses

Baked aubergine with tomato and cheese

Whoever said vegetables lack substance will eat their words with our baked auber...

Serves 4-6
Baking

Rory O’ Connell’s Dried Fig, Date, Almond, Pistachio and Chocolate Cake

Rory O'Connell's delicious dried fig, date, almond, pistachio and chocolate cake...

see more