Lemon Infused Buttered Brussels Sprouts W/ Crisp Peppered Bacon

Recipe by French Tart
READY IN: 25mins




  • Slice the bottoms off the sprouts and remove the outer layers.
  • Cook the sprouts in a pan of boiling, salted water for 6-8 minutes, until just tender. We like ours with a bit of a bite still - and not overcooked. You can steam the brussels sprouts if you wish.
  • Meanwhile, heat the butter or oil in a pan and cook the bacon until it is crisp. Remove from the pan and leave to cool slightly - add the lemon juice to the pan with the bacon butter/oil.
  • Add some freshly ground black pepper to the bacon and mix well - we like it quite peppery, please adjust the quantities to suit your personal taste.
  • When the sprouts are cooked, drain and place in a serving bowl.
  • Pour over the lemon butter/oil from the pan. Add the crisp bacon, lemon zest and a twist of sea salt. Toss well to infuse all the flavours and serve immediately.
  • NB: You can gently re-heat the lemon butter/oil before pouring over the sprouts, if it has cooled down too much.