Monday, March 3, 2014

Roasted Brussel Sprouts, Lardons & Hazelnuts



In France, it is hard to find American-style bacon. Maybe I haven’t looked hard enough, but I have found, in the bio aisle even, packs of lardons, which are strips of bacon, cut into neat little tidbits for use in many French recipes.
I credit Michelle Tam of  Nom Nom Paleo for providing a similar recipe on her website, which I then tweaked and which has now become a winter mainstay of mine.

Roasted Brussel Sprouts, Lardons and Hazelnuts


Ingredients:
750 grams (a little more than 1.5 lbs or about 26 oz.) Brussel Sprouts
200 grams (a little less than half a lb, or about 7 oz.) of Lardons (or else Bacon, Jambon Fumé, Parma Ham or Prosciutto)
Large Handful of Hazelnuts
EVOO
Fleur de Sel

Preheat oven to 375F / 190C  while you are chopping off the stems and peeling off the outer leaves of the brussels sprouts. Cut them in half and place them in a glass rectangular pan. Add Lardons, Hazelnuts and Olive Oil and mix around gently in the pan. Add a sprinkling of Fleur de Sel and pop it in the oven for a total of 30 minutes, stirring every 10 minuntes to ensure an even roast. Eat as a snack, side dish or main course.

This savory, nutty dish is a sensation of salty and bitter flavors for the winter palate, but it may take awhile to convince your kids to eat it!

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