On low heat, render the fat from the lardons until brown but not crispy. Remove lardons and put drippings aside. Blanch Brussels in simmering, salted water for 3-5 or until ‘al dente’ tender. Shock ...

Brussels sprouts are a source of fiber, vitamin K, and vitamin C. They can help support blood clotting, bone strength, immune function, and digestion. The antioxidants in Brussels sprouts help protect ...