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Brussels sprouts with bacon and crunchy garlic crumbs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Salty, crunchy bacon enhances delicious Brussels sprouts.
Ingredients:
  • 2 thick slices sourdough bread, crusts removed
  • 2 garlic cloves, crushed
  • 62.50 ml curly parsley leaves, roughly chopped
  • 56.88 gm extra virgin olive oil
  • 4 rashers streaky bacon, chopped
  • 1 red onion, chopped
  • 1 tsp fresh thyme leaves, chopped
  • 400g Brussels sprouts, halved
  • 191.25 gm chicken style liquid stock
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Tear 1 1/2 cups of bread into small pieces.
  • In a bowl, mix together bread, garlic, parsley, and oil. Transfer the mixture to a prepared tray and bake for about 10 minutes, or until it turns a beautiful golden color. Remove from the oven and set aside.
  • In a non-stick frying pan over medium heat, crisp up the bacon for about 4 minutes until golden. Toss in the onion and thyme, sauté for 2 more minutes until the onion begins to soften. Transfer everything to a heatproof bowl.
  • Heat the pan and add Brussels sprouts and stock. Let it come to a boil and cook for 8 minutes or until the sprouts turn bright green and the stock evaporates. Add the bacon mixture back to the pan, season with pepper, and toss for 2 minutes until heated through. Transfer to a serving dish, sprinkle with garlic crumbs, and serve.

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