Crispy Crunchy Sprouts

Elena Duggan

Ingredients:

1kg Brussel Sprouts
250g Thick, smoked bacon cut into 5mm lardons
150g Pecans, lightly toasted, roughly chopped

Optional

50g Maple syrup
50g Aged balsamic vinegar

Method:

Fry bacon pieces in a large non-stick baking tray over a medium heat until fat is rendering and bacon is starting to crisp. Remove bacon, set aside.
Increase heat to medium-high, place sprouts flat side down and brown until crisp, turn and crisp other side. Insides of sprouts should still be vibrant green and they should still be somewhat firm to the bite.
Return bacon and pecans to same dish, and warm through for up to 5 minutes.
Dress if desired whilst warm and serve immediately.

Health Notes:

Grain Free
Gluten Free
Refined Sugar Free
Sugar Free – Low Fructose
Dairy Free
Paleo Friendly
Ketogenic Friendly
BulletProof Friendly
Vegetarian

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