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Shredded sprouts with bacon, cranberries & pumpkin seeds
Brussel Sprouts are the quintessential Christmas dinner vegetable and yet then often lack love on the Christmas dinner plate. Why not spruce up your Brussels sprouts for Christmas with our bacon, cranberry and pumpkin seed recipe.
- 20 minutes
- 4 - 6 people as side
Ingredients
450 grams Green Isle Brussels Sprouts
1 tablespoon olive oil
50 grams butter
200 grams smoked streaky bacon, cut into lardons
2 garlic cloves, finely sliced
½ teaspoon chilli flakes
1 stalk rosemary, leaves stripped and finely chopped
50 grams cranberries, roughly chopped
50 grams pumpkin seeds, toasted
Salt and freshly ground black pepper
2 tablespoons fresh parsley, finely chopped
Zest of ½ an orange
Method:
- Place the Green Isle Brussels Sprouts into a pan of boiling water. Cover, bring back to the boil and simmer for 3 minutes then drain and cool. Once cool, shred the sprouts, place into a bowl and set aside.
- Heat the oil and butter in a large frying pan or wok and when melted, add the bacon lardons and cook until crisp. Remove the bacon from the pan and add the garlic, chilli flakes and rosemary. Cook for 30 seconds then add the shredded sprouts into the pan. Season well with salt and pepper and toss to combine everything. Cook for 4 minutes until the sprouts have softened then add the crispy bacon back into the pan along with the cranberries and pumpkin seeds.
- Stir to combine and leave to cook for 1 minute to warm everything through.
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