Brussels sprouts are favourite on the traditional English (British) Christmas table. They are usually served boiled or steamed and tossed in butter but for the Festive table they can be jazzed up a bit.
I add onion, garlic, bacon and nuts. Red wine vinegar combines with the bacon fat to form a dressing.
It is easy to prepare and I find it a firm favourite for Christmas or New Year with barbequed steak, butterflied leg of lamb or turkey done on the Weber!
For a 300g pack I serve 4-6. You need 3-5 brussels sprouts per person depending on how many other side dishes you have.
1 large white onion, coarsely chopped
1 large clove garlic
4-6 rashers streaky bacon or 200g bacon pieces
50ml red wine vinegar
Optional: 100g pecan nuts
Place Brussels sprouts in a microwaveable bowl with 150ml water and cover with a lid or plastic wrap. Microwave on full power for 3 minutes or until sprouts are tender but not soggy. Drain well. You can boil or steam them, but they can take a while to cook and I find that microwaving retains the colour and texture. They must be tender enough for a knife to easily glide through, but not be soggy!
Cut the bacon into pieces and place in a hot pan with the onions and garlic. Fry until the bacon starts to crisp and the onions begin to brown.
Turn off the heat, add the vinegar and the Brussels sprouts. Toss with the onions and bacon. Add the nuts.
Serve warm or at room temperature.