There are a few advantages to doing your brussels sprouts like this. Firstly, it saves time. Secondly, kids are probably more likely to give them a go (they don’t look like sprouts). And third, they just taste better. Hardcore sprout fans probably won’t bother, but if you want to make this love it or hate it vegetable a bit more exciting then give this a go this Christmas.
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Prep time
15 mins
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Cook time
15 mins
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Total time
30 mins
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Ideal for
Side -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 165 fat 14g saturates 4.5g carbs 3g sugars 2.1g fibre 2.9g protein 7g salt 1.2g
Found in the
Mexican Section
Ingredients
- 500g / 1.1 lb sprouts
- 2 garlic cloves, peeled and left whole
- Olive oil
- 5 rashers streaky bacon, roughly chopped
- 1 teaspoon Gran Luchito Chipotle Chilli Paste
- 25g / 1 oz butter
- A handful of toasted walnuts, roughly chopped
- Salt and freshly ground black pepper
How to make it
- If not already prepared, cut the bottoms off the sprouts and remove the outer layer of leaves. Wash well and put them into a food processor with the peeled garlic cloves. Pulse fairly slowly to shred everything.
- Gently heat a little olive oil in a frying pan over a medium heat, add the bacon bits and fry for a few minutes until crisp.
- Add the Gran Luchito Chipotle Chilli Paste and stir in.
- Add the shredded sprouts and the butter and cook for 7–8 minutes, when the sprouts will be softened but not overcooked.
- Stir in the walnut pieces and season to taste with salt and pepper.
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