Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme
Photography Josh Griggs.
Serves: 4
INGREDIENTS
500 grams brussels sprouts, stem end trimmed
3 tablespoons olive oil
6 rashers streaky bacon, sliced into 2cm pieces
2 cloves garlic, thinly sliced
2 cups red seedless grapes
½ cup walnut pieces
2 tablespoons thyme leaves
2 tablespoons balsamic glaze
sea salt and ground pepper
METHOD
Preheat oven to 200°C fan bake.
Thickly slice the brussels sprouts and set aside. Heat the oil in a large sauté pan and cook the bacon until golden and the fat has been released. Add the sprouts and garlic and stir everything together.
Tip onto a large shallow roasting tray and add the grapes, walnuts and thyme leaves. Season with salt and pepper and
toss together.
Roast for 20 minutes, stirring halfway through cooking, or until the sprouts are just tender but still with a little bite.
Immediately drizzle over the balsamic glaze, toss and add sea salt, if needed. Serves 4.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.