Drizzle brussels sprouts with lemon or lime juice, let rest while cutting lardons and pre-heating oven to 400F.
Roast lardons in an open skillet long enough to render fat. Toss sprouts and roast until crispy. Season with salt and pepper, finish with a drizzle of balsamic vinegar.
Drizzle brussels sprouts with lemon or lime juice, let rest while cutting lardons and pre-heating oven to 400F.
Roast lardons in an open skillet long enough to render fat. Toss sprouts and roast until crispy. Season with salt and pepper, finish with a drizzle of balsamic vinegar.
Divine.
The quintessence of deliciousness.
https://www.bonappetit.com/test-kitchen/ingredients/article/lardons
Yes, what is this of which you speak?