Brussels Sprouts

Cathal Armstrong shows us how with the classic Brussel Sprout.


  • about 40 fresh local brussels sprouts
  • 213 g bacon lardons
  • 4 each shallots minced
  • 2 tsp fresh chopped thyme
  • 4 tblsp chicken stock
  • 4 tblsp butter
  • salt and black pepper


  1. Clean and remove dull outer leaves from the sprouts.
  2. Cut them in half and blanch them in salted boiling water until just tender (do not over cook them or they have an unsavory gassy quality).
  3. Shock them in iced water.
  4. When they are cold, strain them and lay them on a paper towel in the refrigerator - this can be done the night before but store them covered overnight.
  5. Sauté the bacon until it is golden brown.
  6. Add the shallots and the brussels sprouts and continue to sauté for 1 minute.
  7. Add the stock and, when it simmers, stir in the butter. Season with salt and pepper then add the thyme.
  8. Serve.


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