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Pour 8 personnes
1. Préchauffer le four à 200° C.
2. Couper la base de chaque chou de Bruxelles et les couper en deux du haut vers
le bas.
3. Faire chauffer l'huile dans la poêle à frire à feu moyen.
4. Dès que l'huile est chaude, ajouter les moitiées de choux de Bruxelles avec
la partie coupée tournée vers le fond de la poêle.Mettre l'ail dans la poêle,
saupoudrer de sel et de poivre moulu et ajouter le thym.
5. Cuire jusqu'à ce que la partie inférieure des choux soit brun doré.
6. Ajouter les lardons et mettre la poêle au four.
7. Cuire à 200 °C jusqu'à ce que les choux de Bruxelles soient bruns et tendres
(de 15 à 18 min.).Secouer la poêle toutes les 5 min.Quand ils sont cuits, piquer
quelques moitiés de chou avec un épluche-légume pour vérifier qu'ils sont bien
tendres à l'intérieur.
8. Ajouter le vinaigre balsamique et le jus de citron et mélanger pour imbiber tous
les choux.
9. Retirer les branches de thym et assaisonner avec le sel et le poivre si
nécessaire.Servir brûlant ou chaud.
Ingrédients
230 g de choux de Bruxelles
6 cuillères à soupe d'huile d'olives extra-
vierge (ou la graisse fondue des lardons)
8 gousses d'ail épluchées et écrasées
½ cuillère à café de gros sel
¼ de cuillère à café de poivre noir moulu
6 branches de thym
8 tranches épaisses de lard cuites et
découpées en lardons
1/3 de tasse de vinaigre balsamique
5 cuillères à soupe de jus de citron
fraîchement pres
Choux de Bruxelles grillés
aux lardons
Pparation
18


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