Brussels with Bacon, Cranberry and Walnuts
4
20 minutes
These roasted Brussels sprouts are perfect for Christmas, but they’re just as delicious throughout the whole sprout season. Quick, easy and packed with sweet, salty and smoky flavour, they make a super‑tasty side dish for festive feasts, Sunday roasts and weeknight dinners alike. A guaranteed crowd‑pleaser.
Method
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1
Place the halved Brussel Sprouts in a small roasting tin and drizzle with Mellow Yellow Cold Pressed Rapeseed Oil.
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2
Season with salt and freshly ground black pepper and toss around to thoroughly coat them. Dot the chopped bacon in the spaces in between the Brussels and bake at 220°C for 12-15 minutes. Perfect to cook during the last 15 minutes as your roast potatoes are finishing!
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3
Sprinkle over the chopped walnuts and cranberries or prunes to serve.
Ingredients
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20 Brussel sprouts trimmed and halved
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1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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2 rashers streaky bacon, chopped
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Salt & Black Pepper
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A small handful chopped walnuts (to serve)
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A small handful chopped dried cranberries or chopped dried prunes (to serve)
