Pan-fried sprouts with bacon, almonds and rosemary

Pan-fried sprouts with bacon, almonds and rosemary

Serves: 4 (as a side dish)

Prep: 10 mins

Cook: 15 mins

Difficulty: easy



500g Brussels sprouts, trimmed and halved

Salt and freshly ground black pepper

25g butter

25g whole blanched almonds

100g bacon lardons

Handful fresh rosemary sprigs

1 Par- boil the sprouts in a saucepan of lightly salted water for 3-4 minutes until almost tender. Drain thoroughly and refresh under cold water then pat dry with kitchen paper (see Tips).

2 Heat a Zyliss Ulitmate Frying Pan over a medium-high heat. Add the bacon lardons and fry for 4-5 minutes until crisp and golden. Remove and set aside. Add the butter, sprouts and almonds to the pan and cook for 4-5 minutes, stirring occasionally, until the sprouts are golden and just tender.

3 Return the bacon to the pan and cook, stirring for a further minute. Serve from the pan garnished with the rosemary sprigs and seasoned with freshly ground black pepper.


Add a drizzle of honey or agave syrup and a splash of balsamic vinegar to the pan for extra flavour, if liked.

Refreshing the par-boiled sprouts under cold water will stop them cooking any further before you add them to the frying pan.

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