Choux de Bruxelles aux Lardons
Prep time: 15 minutes
Cook time: 20 minutes
Total time: ~35 minutes
Servings: 6 servings
Country of Origin
France
Description
This rustic French side dish transforms bitter Brussels sprouts into a sweet, savory delicacy. The sprouts are halved and roasted or sautéed directly in rendered smoky bacon lardons fat, which caramelizes their outer leaves. De-glazed with a touch of white wine and finished with sweet shallots and butter, this is a cool-weather French staple.
Presentation & How It's Eaten
Served hot in a rustic serving bowl, topped with the crispy bacon lardons. It pairs perfectly with roast turkey, pork loin, roasted pheasant, or cozy autumn stews.
Ingredients
1 kg (2.2 lbs) Brussels sprouts, trimmed and halved
150g (5.3 oz) slab bacon, cut into lardons (small matchsticks)
2 medium shallots, finely diced
2 tbsp unsalted butter
60 ml (1/4 cup) dry white wine
Salt and freshly cracked black pepper
Step-by-Step Directions
Prep the Sprouts: Trim the dry bottom stems of the Brussels sprouts, pull away any yellowing outer leaves, and cut them in half from top to bottom.
Render the Bacon: In a large, heavy skillet or Dutch oven, add the bacon lardons over medium-low heat. Cook for 6 to 8 minutes until the bacon is beautifully crispy and has rendered its fat. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Sear the Sprouts (The Secret): Turn the heat up to medium-high. Place the Brussels sprouts in the skillet cut-side down in a single layer. Let them cook undisturbed for 5 to 6 minutes. They should get a deep, caramelized, nearly blackened sear on the cut side.
Add Shallots and Toss: Toss the sprouts, add the diced shallots and the butter to the pan. Sauté for another 3 to 4 minutes until the shallots are soft and the sprouts are tender-crisp.
Deglaze: Pour in the dry white wine, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce until it completely coats the sprouts in a glossy glaze.
Combine and Serve: Stir the crispy bacon lardons back into the pan. Season to taste with salt and a generous amount of freshly cracked black pepper. Serve immediately.
Optional
Chestnut Addition: Toss in 100g of cooked, crumbled chestnuts during the last 5 minutes of cooking for a classic French holiday variation (Choux de Bruxelles aux Châtaignes).
Balsamic Drizzle: Drizzle with a tiny splash of aged balsamic vinegar at the end to add a touch of sweet acidity.
Cooking Tips
Sear Cut-Side Down: Placing the sprouts cut-side down in the hot fat without moving them is key to caramelizing their natural sugars, which cuts through their inherent bitterness.
Control the Salt: Bacon lardons can be quite salty, so taste the dish before adding any additional salt at the end.
Nutrition Facts
(Estimated per serving)
Calories: ~210 kcal
Total Fat: 13g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: ~340mg
Total Carbohydrates: 14g
Dietary Fiber: 5g
Sugars: ~3g
Protein: 8g
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