Brussels Sprouts with Lardons
Caramelized and tender Brussels Sprouts finished in a hot pan with crispy smoked vegetarian lardons, a generous knob of butter and a touch of Dijon mustard. The perfect hearty meal for colder days!
Ingredients
- 600 gr Brussels sprouts trimmed and halved
- 150 gr vegetarian smoked lardons
- 30 gr unsalted butter
- 1 shallot finely sliced
- 1 tsp Dijon mustard
- 1 handful flat-leaf parsley finely chopped
- salt and black pepper
Instructions
1. Blanch the sprouts
- Bring a large pan of well-salted water to a rolling boil. Blanch the halved sprouts for 4 to 5 minutes, until just tender with some resistance. Drain, run cold water over them, then spread on a tea towel and pat thoroughly dry.
2. Crisp the lardons
- Heat half the butter and the olive oil in a frying pan over medium-high heat. Add the lardons in a single layer and cook undisturbed for 2 to 3 minutes until coloured and crisp, toss, cook another minute, then set aside.
3. Soften the shallot
- Lower the heat to medium. In the same pan (add a little butter if dry), soften the shallot for 2 to 3 minutes until translucent, with no colour.
4. Sauté the Brussels sprouts
- Turn the heat back up and add the remaining butter. Add the sprouts cut-side down in a single layer. Leave undisturbed for 2 to 3 minutes until golden on the cut side, then toss, season well, and cook another minute.
5. Finish and serve
- Return the lardons to the pan. Add the Dijon and toss for about 30 seconds, until lightly coated. Off the heat, scatter over the parsley and serve immediately.
Notes
- Don't skip blanching. From raw, sprouts brown before they cook through. Blanching gives you control.
- Dry the sprouts thoroughly, or they steam instead of caramelising.
- Olive oil with the butter stops it burning at the high heat the sprouts need.
- The Dijon is a finish, not a sauce. One teaspoon lightly coats; more takes over.
- Best straight from the pan; it doesn't wait well.