- In a large fry pan, brown the smoked bacon, add in the blanched pearl onions and remove from the heat.
- Toss the blanched Brussel sprouts in a splash of grapeseed oil, lightly charred on the BBQ and then add to the pan with the browned bacon and pearl onions.
- Season with a pinch of nutmeg, Sea Salt and ground black pepper. Serve immediately.
Join the conversation