A simple but delicious way to serve up Brussels sprouts with cream, bacon, toasted almonds, and zesty lemon.
Whether you love sprouts or loathe them, this recipe is worth trying. Fans will be delighted by the decadence of the dish, giving sprouts all the love and attention they deserve. Disliking sprouts could actually be genetic - they contain a chemical that tastes bitter to about 50% of people. But others have been put off by overcooking and that’s where this recipe helps. Even the haters have been known to be turned by this creamy, bacon-laced creation. It’s perfect for Christmas Day. However, if adding cream to the Christmas spread is too rich for you, try this just-as-decadent Brussels sprouts recipe (opens in new tab) for a dairy-free option instead.
- 300g sprouts
- 10g butter
- 1 tbsp olive oil
- 100g smoked bacon, diced
- 10g flaked almonds
- 100ml double cream
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Trim the sprouts and drop into boiling water. Simmer until nearly cooked and then drain.
- Heat the butter and oil in a large pan. Add the bacon and almonds, and sauté until brown.
- Add the sprouts and cook for a further 2-3 minutes, stirring.
- Allow to cool for a few minutes and then add the double cream and lemon zest.
- Return to the heat and cook for 4 minutes until the cream has reduced.
- Season with salt and pepper and add a dash of lemon juice. Serve immediately.
Top tips for making Brussels sprouts with cream
Leave the sprouts whole if you like them. If you’re trying to win over new fans, chop them in half after boiling (that way, they get more of the bacon-y sauce all over).
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How to cook Brussels sprouts (opens in new tab)
Brussels sprouts with bacon (opens in new tab)
Sautéed Brussels sprouts (opens in new tab)
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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