Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a large deep skillet, over a medium heat, add the bacon. Render the fat and cook until crisp and golden brown. At this point, add the onion and cook until translucent. Remove from heat and set aside.

Fill a small saucepan with salted water and bring to a boil over medium heat. Add the sprout leaves and blanch for about 3 minutes. Transfer the leaves to a large bowl of iced water. Drain. Reheat the bacon and onion in the skillet until sizzling, then add the blanched sprout leaves and cook for another 2 minutes.

Toss together well and finish with the butter and fresh tarragon. Season with salt and pepper, to taste and transfer to a serving bowl. Serve immediately.

Cook's Note

*For easier dicing and mincing, freeze the bacon until frozen; then dice.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts

Recipe courtesy of Robert Irvine

Pork Chops with Mashed Potatoes, Brussels Sprouts and a Mushroom Madeira Sauce

Recipe courtesy of Robert Irvine

Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts

Recipe courtesy of Robert Irvine

Sprouts, Squash and 'Shrooms

Recipe courtesy of Robert Irvine

Beef and Bean Sprout Stir-Fry

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories