T’is the season…for sprouts!
I am the first to admit that I am not a brussel sprout kinda gal. After enduring twelve vegetarian Christmases where my plate was bulked up with a mass of soggy, sad vegetables I had all but given up on those cheeky little green cabbages that seem divide people all over the place; there are those who love them, those who loathe them and those who can tolerate them if they wash them down super quick with a chunk of turkey and glug of gluhwein.
However, I have discovered recently that it isn’t the actual taste of sprouts I dislike but rather the lack of flavour and texture when they’re boiled to death. With this recipe for gorgeous and tender roasted brussels there is no reason not to enjoy everything on your plate on Christmas day. They’re succulent, salty, crispy, crunchy and fresh; go on, give it a try…I dare you!
4 rashers streaky bacon
Salt and pepper to season
Pre-heat your oven to 200.
Take all the loose leaves off your sprouts and chop them in half and lay them in a nice sized roasting pan – you don’t want to over crowd everything!
Snip up your four rashers of bacon into smallish chunks (not too small, you don’t want them burnt to little crisps!) and disperse amongst the sprouts.
Drizzle a little oil and salt – you won’t need either of much because of the bacon – and dust with some freshly ground pepper.
Roast for 25 minutes then take out the oven and add in the walnuts, pop back in for a further 10 minutes and enjoy (I promise you will!).
PS. for extra tastiness dust with a little parmesan cheese!