Ingredients
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12 Brussel Sprouts
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6 Streaky Bacon RashersDepends on the size of the rashers. Some are more 'stretchy' than others!
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Pinch Freshly ground black pepper
Directions
Never thought you’d see brussels sprouts as a sought-after snack? These easy and tasty bites are a doddle to make. You could also do these as part of your Christmas dinner. They can be prepped ahead and will cook while the turkey is resting.
One thing, only use fresh brussels sprouts. Old ones will taste bitter. The best ones are bought on the stalk and are available in vegetable markets and some supermarkets.
This recipe is virtually carb free because the protein and fibre in the sprouts help to balance out the few carbs they have (approximately 1g of carb each).
Steps
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1
Done
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Preheat oven to 200°C/400°F/gas mark 6. |
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2
Done
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Remove stalks and any dead leaves from the brussels sprouts before washing them. |
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3
Done
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Dry them if you aren't parboiling. I advise par boiling larger sprouts for 5 minutes, but if they are all small I wouldn't bother. |
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4
Done
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Remove the rind from the bacon and wrap enough around each sprout (par boiled or raw) to join and trim the remainder for another sprout. Place on a heated baking sheet and sprinkle with freshly ground black pepper. |
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5
Done
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Bake for approximately 30 minutes, until the sprouts are starting to brown. Don't let them overcook or they will dry out. Serve on a warm serving plate as a side or a snack. |
