Brussels Sprouts with Sumac

Brussels Sprouts with Sumac

These oven-roasted Brussels sprouts with lardons are a flavourful and easy side dish that brings a perfect balance of savoury and citrusy notes. The sprouts are tossed in rendered lardon fat, seasoned with sumac, and roasted until golden brown, making them a comforting and crispy addition to holiday feasts or everyday meals.

These oven-roasted Brussels sprouts with crispy lardons and a tangy sprinkle of sumac are a must-try! This simple yet flavorful recipe brings out the natural sweetness of Brussels sprouts, while the lardons add a rich, smoky crunch. The addition of sumac elevates the dish with a subtle citrusy twist, making it an unforgettable accompaniment to your family gatherings or special occasions!

Ingredients:

• 1 lb (450g) fresh Brussels sprouts, trimmed and halved

• 4 oz (115g) lardons or thick-cut bacon, chopped

• 1 tbsp olive oil (15ml)

• 1 tsp ground sumac (5g)

• Salt and pepper to taste

Instructions:

1. Render the lardons: Place the lardons in a cold, large skillet. Begin heating over medium heat, allowing the fat to render out slowly without letting the lardons become crisp.

2. Add the Brussels sprouts: Once the lardons have rendered enough fat, add 1 tablespoon of olive oil and the cleaned, halved Brussels sprouts to the skillet. Toss everything to coat the sprouts evenly in the fat.

3. Season: Sprinkle with salt, pepper, and ground sumac, tossing again to distribute the seasoning evenly.

4. Prepare for roasting: Transfer the coated sprouts and lardons to a parchment-lined baking sheet, spreading them out in a single layer for even roasting.

5. Roast: Place in a preheated oven at 400°F (200°C) and roast for 20-25 minutes, or until the Brussels sprouts are golden brown and tender, with some crispy edges.

6. Serve: Remove from the oven and transfer to a serving dish. Enjoy hot!

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