Riverford Wicked Leeks
Brussels sprouts with bacon and almonds recipe image

Print Brussels sprouts with bacon and almonds

This pan-fried dish would make a luscious component of Christmas dinner, or a weeknight main with a bit of grain or brown rice. Try, as a festive alternative, replacing the almonds with a tin of cooked chestnuts.


  • 750g Brussels sprouts, trimmed
  • 15g butter
  • 1 tbsp olive oil
  • 75g smoked bacon, diced
  • 15g almond flakes
  • 175 ml double cream
  • Zest of ½ lemon, finely grated
  • Squeeze of lemon
  • Salt & pepper


  1. Cook sprouts in already boiling water until not quite cooked. Drain and pat dry with a towel.
  2. Heat the butter and oil in a wide frying pan or wok. Add bacon and almonds and sauté until lightly brown.
  3. Add sprouts and cook for 2-3 minutes, stirring. Draw off the heat and allow to cool for a few seconds before adding the cream and zest.
  4. Return to the heat and stirring frequently, cook for about 4 minutes to reduce to a thick sauce. Season, add the lemon and serve.
want to cook with fresh ingredients? try one of our award winning veg boxes