Brussels sprouts are given an even greater flavour boost when teamed with bacon and hazelnuts.
Ingredients
- 1kg brussels sprouts, trimmed
- 150g bacon, rind removed, finely chopped
- 30g butter
- 75g (1/2 cup) dry-roasted hazelnuts
- 2 tablespoons verjuice or balsamic vinegar
- 2 tablespoons chopped fresh continental parsley
Method
- Step 1Cook the brussels sprouts in a large saucepan of lightly salted boiling water for 8 minutes or until just tender. Drain.
- Step 2Meanwhile, heat a large frying pan over high heat. Add the bacon and cook for 3 minutes or until golden.
- Step 3Add the butter and hazelnuts to the pan. Cook, stirring, for 1 minute or until the butter melts. Stir in the brussels sprouts and verjuice or vinegar. Season with salt and pepper. Cook, stirring, for 1 minute or until heated through. Sprinkle with parsley to serve.
Nutrition
715 kj
Energy
13g
Fat Total
3.5g
Saturated Fat
5.5g
Fibre
9.5g
Protein
4.5g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Make this recipe 20 minutes before serving.
- Author: Louise Pickford
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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