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Products used in this Recipe

• Bacon
• Maple Syrup

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Preheat the oven to 400F

Trim ends and browned leaves from spouts. Bring a large pan of salted water to the boil and cook the Brussels sprouts until a sharp knife just goes through the centre. Do not overcook. Drain and set aside.

Heat the oil and butter in a large, oven proof frying or roasting pan over medium heat. Add the bacon and stir until it begins to brown. Add the shallots and cook, stirring frequently, until well coated. Add the syrup or sugar and bay leaves and continue cooking and stirring until lightly golden. Increase the heat and add the whisky allowing it to bubble up and evaporate. Stir until the liquid thickens and is slightly syrupy. Add the sprouts and stir to coat.

Transfer the pan and its contents to the oven and cook for a further 10-15 minutes until golden and caramelized. Serve immediately.

Kitchen notes:

* If desired, when serving, top Brussels sprouts with a sprinkling of chopped parsley or chives
* Balsamic vinegar can be substituted for whisky
* Brussels sprouts can be boiled a day ahead, chilled in cold water and dried with a clean towel. Refrigerate for up to a day until ready to add to the shallots in the pan.
* Serve this dish with traditional fare – roasted meats, steamed vegetables, mashed potatoes…