I was reading labels at the supermarket this weekend and it was an eye-opening experience.
Did you know that almost every brand of bacon has some form of sweetener added?
It’s enough to make a person start yelling at the deli counter and have to be forcibly evicted from the store (not that I speak from experience. Not. At. All).
I’d wanted that bacon for my brussel sprouts because what are brussels without bacon?! They go together like Fred and Ginger, pumpkins and Halloween, Ryan Gosling and endless internet memes.
But I’m not into sugar in my meats and so I searched for an alternative and landed on basil (I’m a fan of alliterative recipes..count yourselves lucky I didn’t go for bananas).
Fresh basil and a squeeze of lemon turn the humble brussel sprout into a thing of beauty. A fancy side dish that elevates your meal from a quick mid-week supper to fine dining.
Basil & Lemon Brussel Sprouts (serves 2)
- 12 brussel sprouts, trimmed and cut in half vertically
- 1 tbsp bacon fat (or butter)
- 2 tbsps fresh basil leaves
- 2 tbsps lemon juice
- 1 shallot, finely sliced
- 1 clove garlic, minced
- Heat the butter/bacon fat in a frying pan over a low heat. Add the garlic and shallot and gently saute until the onion turns golden.
- Add the brussel sprouts (cut side down) and turn up the heat slightly. Fry for 5 minutes on each side until they brown.
- Sprinkle over the lemon juice and add the basil leaves. Stir to let the flavours combine until the basil wilts. Serve immediately.
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