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
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
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!