Brussels Sprouts with Bacon, Fresh Ginger, and Sage

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.


Serves 3

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


  1. Place the sprouts into a steamer and cook for about 4 minutes or until they start to become tender.
  2. 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.
  3. 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.
  4. Serve with the remaining tablespoon of ghee, a pinch of sea salt, and sage leaves.




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