Recipe

Brussels Sprouts with Tacos & Smoked Almonds

Recipe by Ross FeatherstonePhotography by Katy Lanceley

“Tacos de jamón have no connection with Mexican tacos, but rather involve cubes, chunks or slices of one or more type of ham.”

Makes

6-8 as a side dish

Ingredients

40g butter
1kg brussels sprouts
150g of tacos or pancetta
100g smoked almonds

Method

Cut the tacos into lardons and slice the sprouts in half.

Melt the butter over a moderate heat in a large frying pan. Add the tacos and y for 2-3 minutes until starting to crisp.

Add the sliced sprouts to the tacos and cook for six minutes so that the cut edge starts to brown. Add the almonds to the pan and toast for a further two minutes. Serve.

Brussels Sprouts with Tacos & Smoked Almonds was created by Food&_ community members:

Ross Featherstone

Ross Featherstone

Co-founder

Katy Lanceley

Katy Lanceley

Co-founder