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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.