Prep time: 15 minutes
Cook time: 35–40 minutes
ServesServes 6
Ingredients
800g baby Brussels sprouts, trimmed
75ml grapeseed oil
200g pancetta or smoked bacon, cut into 1cm wide strips
1 large golden shallot, diced
2 cloves garlic, finely grated
3 tsp sea salt
Pinch of caster sugar
50ml red wine vinegar
Method
Preheat the oven to 220°C.
Bring a large saucepan of salted water to the boil over high heat. Add the sprouts and blanch for 5 minutes, then drain in a colander.
Heat the oil in a large roasting tin on the stovetop over medium–high heat. Add the pancetta or smoked bacon and saute for 1–2 minutes, until starting to caramelise. Add the shallot and garlic and saute for 1–2 minutes, until fragrant. Add the sprouts to the tin and toss to coat in the bacon mixture. Add the salt and sugar, then transfer to the oven and roast for 25–30 minutes, stirring every 5 or so minutes to encourage the sprouts to become really gnarly and caramelised on the outside, but tender, soft and almost fudgy on the inside.
Remove the tin from the oven and add the red wine vinegar while stirring – this will loosen any sticky bits on the base of the tin and glaze the sprouts.
Transfer the sprouts to a serving dish and serve with your favourite roast.
This is an extract from the Broadsheet cookbook Home Made, which features 80 diverse recipes for home cooking, sourced from Melbourne's best cooks, chefs and restaurants. Published by Plum, the book is available for $49.95 at shop.broadsheet.com.au
