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Brussels Sprouts with Smoked Bacon

Brussel sprouts are one of those things we all associate with Christmas but they are great anytime of the year. Love them or hate them, chances are you will see them on the table over the festive season. The thing is, if you give this little vegetable some love and attention when cooking it, you will end up with what is one of my favourite vegetables to eat. Boiling sprouts is the totally wrong way to go about cooking them. Follow my recipe and you will be delighted with the results.

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75ml of turkey or chicken stock. Dissolve 1/2 stock pot or cube in 75 ml of water if you don’t have stock

50g of butter

1 tsp Dijon mustard – optional

5 smoked rashers

Pinch black pepper from a mill

2 tbsp good oil




GETTING READY… You will need – 1 Roasting tin or ovenproof dish, 1 wooden spoon, 1 frying pan, 1 tongs or for, 1 chopping board and 1 knife or food processor. Pre-heat your oven to 180°C GM4.


Heat the oil on the pan then fry the rasher till really crispy.


Place the sprouts in the roasting tin or ovenproof dish.


Pour the stock over them, then add the butter


Chop the crispy rashers or blend in a food processor.


Sprinkle the bacon over the top then add a little black pepper but NO salt, The bacon will work instead of salt.


Cook in the preheated oven 180°C GM4 for 30 minutes then remove the foil and cook for 15 more. Add the mustard if using it and mix it in well at any stage towards the end. Serve immediately.

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