Caramelised Brussels Sprouts with Bacon and Shallots

You either love them or hate them. Brussels sprouts have spent years unfairly maligned as a soggy, sulphurous side dish — but that reputation belongs firmly in the past. Cook them properly, with a little heat, some good bacon and sweet caramelised shallots, and they become something genuinely brilliant. This is the recipe that converts the sceptics.

Ingredients

• 500g Brussels sprouts, trimmed and halved
• 150g smoked streaky bacon, cut into lardons
• 3 shallots, peeled and thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste

Method

1. Preheat your gas grill to medium-high heat (around 200–220°C). You want a good sear, so give it time to get properly hot.
2. Toss the halved Brussels sprouts in the olive oil and season generously with salt and pepper.
3. Place a cast iron frying pan or a sturdy grill-safe pan directly on the grill grates. Add the bacon lardons and cook for 3–4 minutes, stirring occasionally, until they start to crisp and release their fat.
4. Add the sliced shallots to the pan and cook for another 3–4 minutes until softened and beginning to turn golden.
5. Add the Brussels sprouts cut-side down in a single layer. Leave them undisturbed for 3–4 minutes so they get a proper caramelised sear on the cut face.
6. Stir everything together and continue to cook for a further 5–7 minutes, turning occasionally, until the sprouts are tender throughout and nicely browned in places.
7. Drizzle over the balsamic vinegar, toss to coat, and cook for one final minute. Taste and adjust seasoning.
8. Serve straight from the pan — these are best eaten immediately while the edges are still crisp.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.