About this recipe:A wonderful way to spruce up Brussels sprouts. Thinly sliced Brussels are sauteed with bacon, garlic, red wine vinegar and toasted almonds. These go particularly well with roast meats. Why not try them at your next Sunday lunch or Christmas dinner?
1.8kg Brussels sprouts, trimmed and thinly sliced
6 rashers streaky bacon, chopped
30g flaked almonds
2 tablespoons finely chopped garlic
2 tablespoons red wine vinegar
salt and pepper to taste
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Method Prep:20min › Cook:10min › Ready in:30min
Fry bacon in a large deep frying pan over medium heat until browned and crisp, 5 to 10 minutes. Remove bacon with a slotted spoon and set aside on kitchen towels.
Add the garlic and almonds to the fat in the frying pan and cook briefly over medium heat until toasted. Add the Brussels sprouts and quickly toss to coat with the hot oil. Sprinkle the red wine vinegar over the sprouts and toss again to coat. Cook, stirring frequently, until sprouts are wilted. Remove from the heat, stir in the bacon and season to taste with salt and pepper.