Choose smallish sprouts, and make sure you keep the leaves that fall off during the cooking, as they will crisp up beautifully in the oven.
750g brussels sprouts, trimmed
100g thick bacon or pancetta lardons
3 tbsp dark soy sauce
2 tbsp butter
Sea salt and pepper
Pinch of dried roast chilli or cayenne
2 tbsp extra virgin olive oil
1 tbsp lemon zest
1 lemon, cut into wedges
1. Cook the sprouts in simmering salted water for 4 to 5 minutes until just tender. Drain well and cool enough to handle. Cut each sprout in half, saving the leaves as well.
2. Heat the oven to 220 degrees. Cook the bacon lardons in a frypan until crisp. Add the sprouts and cook cut-side-down over high heat for 2 minutes.
Add the reserved leaves, soy sauce and butter, sea salt and pepper and chilli, and toss well for a further 3 minutes until browned.
3. Transfer to a baking tray lined with baking paper and bake for 10 minutes or until crisped. Drizzle with extra virgin olive oil, season well and serve with lemon zest and lemon wedges.