Brussels Sprouts with Bacon and Onions

Ingredients

• 400 g small waxy potatoes
• Salt
• 600 g Brussels sprouts
• 1 Red Onion
• 100 g smoked pork belly (cut into cubes)
• 1 tsp organic lemon zest
• a pinch nutmeg (freshly grated)
• a pinch cardamom
• a pinch ground cinnamon
• Salt
• black pepper (ground fresh)
• 1 tsp freshly chopped thyme

Instructions

1. 1.

   Wash potatoes and boil in salted water for about 20 minutes.

2. 2.

   Wash Brussels sprouts, trim, cut crosswise at the stem end, and blanch in boiling salted water for about 15 minutes.

3. 3.

   Peel and finely chop onion.

4. 4.

   Drain Brussels sprouts and potatoes, let potatoes cool, then halve lengthwise or cut into bite-sized pieces.

5. 5.

   Render bacon in a hot pan until crispy. Add Brussels sprouts, potatoes, and onions, tossing and cooking for 3–4 minutes until golden brown. Add lemon zest and spices, toss well, and season with salt and pepper.

6. 6.

   Arrange on a plate and serve garnished with thyme.