Although I usually cook this dish as a side, I can quite happily eat a bowl-full on its own. Brussels sprouts and bacon are a classic combination, especially around the Christmas period, but fresh ginger and sage add an extra fresh, zingy element. Taking only about 10 minutes to prepare and cook, this stress-free recipe is an ideal accompaniment to Christmas lunch.
Approximate nutrition per serving: 259kcal / 18.7g fat / 9.3g saturated fat / 12.8g total carbs / 5.3g fibre / 7.5g net carbs / 9.9g protein.
- 300g brussels sprouts, sliced length-ways, about ½cm thick
- 125g pastured lardons / bacon bits, unsmoked. I use Eversfield Organic and rinse the bacon before cooking as there is a small amount of sugar used in the dry-cure.
- 30g fresh ginger, julienned
- A few sprigs of fresh sage
- 2 tablespoons grass-fed ghee / butter
- Pinch of sea salt
- Place the sprouts into a steamer and cook for about 4 minutes or until they start to become tender.
- Meanwhile, in a large frying pan melt a tablespoon of the ghee over a medium heat. Add the bacon, ginger and a few leaves of sage. Keep moving the ingredients around to prevent catching.
- When the sprouts are nearly cooked, remove them from the steamer and transfer to the frying pan with the bacon. Stir gently and continue cooking until both are ready.
- Serve with the remaining tablespoon of ghee, a pinch of sea salt, and sage leaves.