Speck Roasted Brussels Sprouts
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
I never used to like brussels sprouts! But they are amazing! I can’t believe how tasty they can be if you cook them right. They are from the cabbage family and so they have a very similar texture, but not as thick skinned, so they are perfect for roasting and even shredding and eating raw.
500 g brussels sprouts, trimmed and quartered
2 cloves garlic, finely chopped
200 g speck (or use a good-quality bacon)
11/2 tablespoons duck fat or olive oil
salt and freshly ground black pepper
1: Preheat the oven to 200ºC and line a baking tray with baking paper.
Place the brussels sprouts, garlic, speck and duck fat or oil on the prepared tray and toss until all the ingredients are covered in the fat. Season to taste.
Roast for 15–20 minutes or until the speck is crisp and the sprouts are cooked and golden. Serve right away.
I love this as a side with any cooked meat dishes: quail, duck, rabbit, chicken or beef. The saltiness of the speck gives an intense and interesting flavour that leaves you wanting more.
I never used to like brussels sprouts but they are amazing! I can’t believe how tasty they can be if you cook them the right way. They are from the cabbage family so they have a similar texture, but because they are not as thick skinned, they are perfect for roasting and even shredding and eating raw.