Brussel Sprouts with Bacon and Almonds
serves 6 people
The Christmas season and special occasions call for jazzing up the humble sprout.
This simple recipe adds a side of luxury to this festive staple vegetable and is ready in a flash.
500g Brussel sprouts, ends sliced off, and sprouts halved
15ml rapeseed or sunflower oil
50g smoked back rashers, diced
50g flaked almonds, toasted
Seasoning to taste
- On a low heat, add the rapeseed oil to a non-stick pan. Gently sauté the smoked rashers until crispy and set aside.
- To the pan then add the halved sprouts and water, tossing occasionally allowing them to colour slightly but being careful not to burn. After 5mins or so the sprouts should be tender but retain colour and shape.
- Add back in the crisped rashers, and top with flaked almonds.
- Serve immediately, seasoning to taste.
|Nutritional analysis||per 100g||Per serving
(100g = 1/6th recipe):
|Total Carbohydrate (g)||3.8||3.8|
|Of Which Sugars (g)||2.8||2.8|
|Salt equivalent (g)||0.36||0.36|