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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