You either love or loathe Mr. Brussel Sprout. Personally, I adore them!
What you can’t deny is that they’re full of nutritional goodness. Loaded with vitamin C, vitamin K, fibre and antioxidants, they’re great for boosting your immunity in the winter months.
A very popular accompaniment for sprouts is streaky bacon. The downside is it’s high in saturated fat. In this recipe, I’ve substituted it for turkey bacon to keep the same great taste, but with a lower fat content.
The hazelnuts add crunch and healthy fats. The pomegranate seeds had even more crunch, a touch of sweetness and a boost of vitamin K.
I personally like par-boiling my sprouts first, but if you like a real crunch, then skip this!
INGREDIENTS
- 200g brussels sprouts peeled
- 4 slices turkey bacon (can’t get it? use regular bacon but trim the fat)
- 50g pomegranate seeds
- 30g roasted finely chopped hazelnuts
- 1 tbsp thyme
- 1 tbsp maple syrup
- ½ tsp black pepper
- ¼ tsp Himalayan salt
INSTRUCTIONS
- Preheat oven to 170c
- Parboil the sprouts for 2-3 mins and drain
- Slice the sprouts in half and add to a baking tray
- Dice the turkey bacon and sprinkle on top
- Sprinkle with thyme, salt, and pepper
- Drizzle the maple syrup over the sprouts
- Roast for 10 mins
- Remove from the oven, sprinkle over the hazelnuts
- Return to the oven and roast for a further 8-10 mins
- Once cooked, top with the pomegranate seeds and serve
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