Brussels Sprouts Pan with Lingonberries

Ingredients

• 800 g Brussels sprouts
• Salt
• 100 g turkey bacon
• 1 large red onion (80–100 g)
• 1 sprig rosemary
• 60 g lingonberries (fresh or frozen)
• 3 tbsp olive oil
• 80 g almonds
• Pepper

Instructions

1. 1.

   Clean, wash and halve the Brussels sprouts. Boil in salted water for 8–10 minutes until firm; drain, rinse with cold water and set aside. While this cooks, slice the turkey bacon into thin strips. Peel, halve and cut the onion into strips. Wash the rosemary, pat dry, pluck off the leaves and roughly chop. Rinse the lingonberries and let them drain or thaw.

2. 2.

   Heat half of the oil in a pan. Toast the almonds with rosemary for 5 minutes over medium heat. Add the lingonberries and steam for another 5 minutes. Remove everything from the pan and set aside.

3. 3.

   Heat the remaining oil in the pan. Sauté the bacon strips for 3 minutes over medium heat until browned. Add the onion strips, stirring to combine. Then mix in the Brussels sprouts and cook for 3 minutes. Season the pan with salt and pepper, then serve with lingonberries and rosemary‑almond garnish.