Mike van de Elzen: Brussel sprouts with bacon and parmesan bake

Brussel sprouts with bacon and parmesan bake

Cook time: 5 minutes 

Prep time: 5 minutes 

Serves: 4 

12 brussels sprouts, stalks removed  

4 rashers of streaky bacon, roughly chopped  

1 cup finely grated parmesan  

1 tbsp sunflower oil  

Flaky salt and cracked pepper 

Pre-heat a oven to 180*c  

Cut stalks off brussels sprouts and cut each brussel into 1/2.

Bring a pot of salted water to the boil and blanch them for 1 minute and refresh in iced water to halt cooking.  

Heat the sunflower oil in a pan and sauté bacon for 3-4 minutes. Add sprouts in the last 30 seconds, season and transfer to a roasting tray. Sprinkle over the parmesan and bake for 25 minutes.  

Serve straight from the oven. 

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News TALKSB.

Speaker 2 (00:13):
Mike vander Ellison, good morning, Good morning.

Speaker 3 (00:16):
How are we?

Speaker 2 (00:16):
I am very good? Thank you. Now our resident chef
here today is going to advocate for the Brussels sprout.

Speaker 3 (00:26):
I don't think that's in my notes.

Speaker 2 (00:33):
Do you like them?

Speaker 3 (00:34):
Yeah? I know we. I was tortured as a child
with overcook Brussels sprouts and I've never recovered. I have never.
I have tried everything. I've made them an slore. I've
overpowered them with every known spice, chilly Sois sauce, bolsama, parmesan, bacon,

(00:56):
and the storm there.

Speaker 2 (00:57):
Brought us a Brussels sprouts recipe. There's gotta be There've
got there's got to be a redempt sort of act
of the story.

Speaker 3 (01:05):
Yes, sir, so we we've actually tried growing Brussels sprouts
out of Middleway many many times, probably about four years.
We've tried growing them, and we never can because it's
simply it's simply too warm where we are, and I
think you need a good old frost for those Brussels
sprouts to set. So I'm actually not that upset, but
I thought I would bring a resty today because everyone

(01:29):
loves a lot of people love Brussels sprouts, and they
are out right now.

Speaker 2 (01:34):
Okay, all right then, so we're doing a semi pitch here.

Speaker 3 (01:38):
Okay, there's a few here's a few other things you
can do with Brussels sprouts. If you want to drive
about like me. You get blants them, saute them, and
then finish them with a little bit of lemon juice
and some caramelized butters, a little bit of what we
call boo noiset. You can blant them, peel them, and
then put in some boalsomic and brownch You can reduce

(01:59):
it down and you kind of get a sticky bolsamic
Brussels sprout jam. You can load them butt at a
had with lots of seshad pepper, and that would dumb
your taste buds, so you won't taste any of them.
I quite like that one. You can put them into
an air fryer, drizzle some honeyus butter over them. H's
still come out. All these things are there to overpower

(02:22):
the beautiful Brussels sprout. But today the recipe is Brussels
sprouts with bacon and palms, and two flavors that do
complement Brussels sprouts. So you've got smoky bacon and you've
got salty parmesan. So this will probably not seed four people.
As a little side this, say, get half a dozen

(02:42):
Brussels sprouts, go hard more if you want twenty twenty
four of them. Head up an oven one hundred and
eighty degrees, cut the little stalks off the Brussels sprouts,
and then cut them into half depending on size. You
can go quarter if you want, and then you know
the gag. Bring a large pot of salt and water
to the boil once morning, drop in your brussels, and
brussels are quite dense, so they're going to be in

(03:03):
there for a little bit longer than your normal sort
of broccolill we've been or your asparagus. So I would
leave them in there for about a minute to a
minute and a half. After that time, pull them out,
drop them into ice water. Hold that cooking, and then
you want to heat up a large cast iron hand.
Drop in a little bit of sunflour oil. And then
then goes the all important rations of bacon. So I've

(03:25):
got four rations of bacon chop thozer or add them in,
color them up really well. So you start to render
out a little bit of that fat. Pull your bacon out,
chop that up, and then in goes the Brussels sprouts
into that rendered bacon fat. Sautake that for another couple
of minutes, maybe a little bit of sea salt, maybe
a good crack of pepper. Drop them into a roasting tray.

(03:46):
Over the top goes your cristy chopped up bacon, and
then a good amount of good palms and like regiana
palm jana or grand a pedando that's been greater nice,
and finally sprinkle that over the top. Fire them in
the oven. They're going to be in the oven for
about twenty minutes until that palms and becomes nice and
crispy and coats over the top of those brussels, and
then I'd serve them straight away. And what I would

(04:08):
do at that point is I would take the bacon
off and the palms and off eat that and then
give the Brussels sprout to someone else.

Speaker 2 (04:18):
Dave does agree with you. Heath ticks to say, chopped
Brussels sprouts, chopped and fried with bacon. It seems that
bacon seems to be the key thing.

Speaker 3 (04:25):
I think so good bacon is delicious, and so you
just just clouds out that flavor of the of the
Brussels for Brussels. I'm sure there's a lot of lovers
of Brussels sprouts out there.

Speaker 2 (04:37):
Oh, Mike vand Elsen, thank you so much. That sounds delicious.
But that was the most half hearted pitch for the
Brussels sprout that we've heard in a long time. But
thank you for trying.

Speaker 1 (04:46):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talks there'd be from nine am Sunday,
or follow the podcast on iHeartRadio