Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme
Photography by 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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!