Rosenkohl mit Speck

Ingredients

• 800 gBrussels sprouts — trimmed
• 150 gsmoked bacon — diced
• 1onion — chopped
• 2 tbspbutter
• to tastefine sea salt and black pepper

Method

1. Begin by preparing the vegetables. Trim the ends of 800 g Brussels sprouts and remove any yellowing outer leaves. Cut each sprout in half to ensure they cook evenly. Dice 1 onion finely, as this will help it soften and sweeten quickly during cooking.
2. Cut 150 g smoked bacon into small strips or lardons. This will allow the bacon to render its fat and crisp up nicely, adding flavor to the dish.
3. In a large frying pan, melt 2 tbsp butter over medium heat. Once the butter is melted and slightly foamy, add the diced onion. Cook, stirring occasionally, until the onion becomes translucent and sweet, which should take about 5 minutes.
4. Add the bacon to the pan with the onions. Continue to cook, stirring often, until the bacon is golden brown and has released its fat. This should take another 5 minutes, and you'll notice a rich, smoky aroma.
5. Increase the heat to medium-high and add the halved Brussels sprouts to the pan. Stir to coat them in the butter and bacon fat. Cook, stirring occasionally, until the sprouts are tender and the edges are caramelized, which will give them a slightly crispy texture and a nutty flavor.
6. Season the dish with fine sea salt and freshly ground black pepper to taste. The seasoning should enhance the natural flavors of the Brussels sprouts and bacon without overpowering them.
7. Serve the Rosenkohl mit Speck warm, making sure to include both the caramelized sprouts and crispy bacon in each serving. This dish pairs beautifully with a variety of main courses, offering a comforting and flavorful side.