Growing up, Brussels sprouts were like the uninvited guest at family dinners – there they were, quietly waiting on the table, often looking a bit… out of place. If they didn’t get drowned in a thick layer of butter or cream, they were usually relegated to the ’eat it because it’s good for you’ pile. But as I got older, I started to see Brussels sprouts differently, especially after trying Nigella Lawson’s recipe for them. The first time I made her Brussels sprouts, they transformed from that stubborn vegetable into something completely new – an utterly irresistible, comforting dish that made me rethink everything I thought I knew about these misunderstood little cabbages.
Nigella, as always, takes something simple and elevates it into a dish that feels like an indulgence without being overly complicated. This recipe isn’t just a way to get your greens in; it’s an experience. If you’ve ever thought of Brussels sprouts as the side you dread, this recipe might just change your mind. Let’s dive into how Nigella makes them so irresistible, and why this recipe has become one of my go-to favorites.
Nigella Lawson’s Brussel Sprouts Recipe
Nigella Lawson has an ability to make even the simplest ingredients seem luxurious. Her recipe for Brussels sprouts is no exception. It’s not about masking their flavor but rather enhancing it with the right touches – butter, crispy bacon, and a splash of balsamic vinegar to bring it all together. It’s such a gorgeous balance of earthy, salty, and slightly tangy flavors that it’s no wonder these sprouts have won over skeptics everywhere.
What I love about Nigella’s approach is that it’s not pretentious or overly fussy. It’s simple, but that’s the magic of it. The beauty lies in the execution, in the little details that make all the difference. The Brussels sprouts are sautéed until they’re golden brown, kissed with crispy bacon, and given a tangy lift with balsamic vinegar – the end result is a dish that’s warm, satisfying, and impossible to stop eating. It’s no longer about tolerating Brussels sprouts; it’s about enjoying them for everything they are.
Ingredient List
You don’t need to hunt down rare or expensive ingredients for this recipe – everything on the list is easy to find and relatively common, which makes it all the more appealing. Here’s what you’ll need:
- Brussels Sprouts: 500g of fresh Brussels sprouts. Choose firm, small to medium-sized sprouts. They’re sweeter and cook more evenly than larger ones.
- Bacon: 4 rashers of streaky bacon, cut into small pieces. The smokiness from the bacon is key to the dish’s depth of flavor.
- Butter: 2 tablespoons of unsalted butter. This gives the sprouts a rich, velvety texture.
- Olive Oil: Just a drizzle – enough to fry the bacon and sauté the sprouts without them sticking to the pan.
- Balsamic Vinegar: 1 tablespoon of balsamic vinegar. This is the secret ingredient that adds a beautiful, tangy note and enhances the natural sweetness of the Brussels sprouts.
- Salt and Pepper: To taste, but don’t skimp on the seasoning – it’s what ties everything together.
That’s it. Simple, straightforward ingredients that are easy to keep in your pantry and fridge, but combined in the right way, they create something really special.
How To Make Nigella Lawson’s Brussel Sprouts?
The steps to make Nigella’s Brussels sprouts are simple but full of little touches that elevate the dish. Here’s how I make them:
- Prepare the Sprouts: Start by trimming the Brussels sprouts – cut off the stems and peel off any yellowing leaves. Then, slice them in half lengthwise. This helps them cook evenly and allows all the lovely flavors to soak in.
- Crisp the Bacon: Heat a pan over medium-high heat and add the bacon pieces. Let them crisp up and release their fat. This takes about 3-5 minutes. I love the sound of bacon sizzling – it always brings a sense of comfort to the kitchen. Once the bacon is golden and crispy, remove it from the pan and set it aside.
- Cook the Brussels Sprouts: In the same pan, add a little olive oil and butter. As the butter melts, toss in the Brussels sprouts, cut side down, and let them sear. You want them to get a lovely golden-brown color on the cut edges, which takes about 5 minutes. Once that’s achieved, turn them over and cook for an additional 5 minutes until they’re tender but still a little crisp.
- Add the Vinegar and Bacon: Once the Brussels sprouts are tender and caramelized, pour in the balsamic vinegar and stir. The vinegar adds a little tang, which balances the rich, smoky bacon. Toss in the bacon you set aside earlier, and give everything a good stir. Season with salt and pepper to taste.
- Serve and Enjoy: The dish is now ready to serve! You can plate it up straight from the pan or make it look fancy with a sprinkle of freshly cracked black pepper or even some grated Parmesan if you feel like it.
The result is a dish that feels like an indulgence but isn’t over the top. There’s a little crunch, a little tang, and a lot of flavor. The Brussels sprouts absorb the richness of the butter and bacon while maintaining their freshness, and that splash of balsamic vinegar gives the whole thing a sharp, zesty finish.
Things I Learned
Making Nigella Lawson’s Brussels sprouts taught me a few things that I’ll always carry with me in the kitchen:
- Don’t Overcook Your Brussels Sprouts: The key to making Brussels sprouts delicious is not overcooking them. When they’re cooked just right, they have a beautiful texture – crispy on the outside but tender on the inside. Overcook them, and they become mushy and bitter. So, don’t rush the process.
- Bacon Makes Everything Better: I don’t think I need to explain this one. Crispy bacon adds texture, flavor, and a smokiness that makes the sprouts feel indulgent without being heavy. If you’re feeling adventurous, you can even try swapping the bacon for pancetta or sausage, but bacon is the tried-and-true favorite for a reason.
- Balsamic Vinegar is a Game-Changer: The vinegar isn’t just an afterthought – it’s what ties everything together. The tang cuts through the richness of the butter and bacon, giving the dish a perfect balance of flavors. It’s amazing how such a small splash of vinegar can completely change the flavor profile of a dish.
- Keep It Simple: Nigella’s approach is to let the ingredients shine. You don’t need to complicate things with a million spices or ingredients. The beauty is in the simplicity and allowing the flavors to speak for themselves.