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Crispy brussels sprouts with bacon, maple and pomegranate dressing

Name: Crispy brussels sprouts with bacon recipe
Yield: 6
Ingredients: 40.00 ml duck fat (or lard), plus 40.00 ml extra; 200g bacon, skin and excess fat removed, sliced into lardons; 1kg brussels sprouts, halved; 80ml maple syrup; 20.00 ml pomegranate molasses; 2 tsp sesame oil; Creme fraiche (or sour cream), to serve

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P18 Crispy brussels sprouts with bacon, maple and pomegranate dressing

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by Matthew Roberts

HEAD CHEF, ESCHALOT

Jul 07, 2023

“These little gems come up trumps every time. Crispy and nutty, sweet and salty, your kids won’t just like them – they’ll be asking for more! Too many people hate these for no good reason. I don’t blanch and refresh sprouts first, in order to retain all the natural sugars that are going to caramelise.” – Matthew Roberts

2 tbs duck fat (or lard), plus 1 tbs extra
200g bacon, skin and excess fat removed, sliced into lardons
1kg brussels sprouts, halved
1/3 cup (80ml) maple syrup
1 tbs pomegranate molasses
2 tsp sesame oil
Creme fraiche (or sour cream), to serve

Method

1.

Place duck fat and bacon in a large, heavy-based frypan over medium heat. Cook for 7 minutes, stirring occasionally, until crispy, then remove with a slotted spoon and set aside in a large bowl.
2.

Increase heat to high. When fat is almost smoking, working in batches, fry sprouts for 10 minutes or until outer leaves are crispy and centre is just soft (test with a knife), adding extra duck fat as needed. Transfer sprouts as you go to bowl with bacon.
3.

Return sprouts and bacon to pan over high heat and add maple syrup, molasses and sesame oil, and cook, stirring constantly, until mixture comes to the boil and glazes the sprouts.
4.

Season to taste. Serve with a dollop of creme fraiche.