Bacon and Sprout Fry

IT’S DECEMBER!!!! Oh how I love and I mean LOVE December! The best month of the year by far! Cozy, festive, happy, exciting, celebratory and wonderful time of year! I’ve always loved Christmas! My family and I decorate the house from top to bottom, I’m talking every single room, even the bathrooms! All traditional and classy and modern where needs be too. I love coming home to a house full of decorations, the smell of pine and baking and burning candles. Cant think of anything better! Such a comforting feeling and time of year!

I’m also all about comfort food at this time of year. Pies, stews, roasts, lost of meat, lots of nuts and dried fruit, lots of festive spices and lots of experimentation and all healthy yet incredibly indulgent at the same time! I love creating perfect Christmas meals. It’s what brings the whole family together and I love treating everyone with a delicious festive meal.

The recipe I’m sharing today can be enjoyed on its on as a winter salad or as a side to a roast dinner. The bacon and apple make this sprout dish so much more exciting and flavoursome and ever so moorish! I think it might even persuade the sprout haters out there to give them a try and maybe even go back for second helpings too!

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Ingredients – serves two or 6 as a side

1 tsp coconut oil

270g brussle sprouts, halved

1 large shallot, halved and sliced

4 slices of bacon, diced

1.5 tsp dried thyme

0.5 tsp ground nutmeg

2 garlic cloves, diced

1 red apple, diced

15g pecans, activated and chopped

Method

Melt the oil in a frying pan and add the brussles, onion, bacon, thyme and nutmeg.

Fry over a medium heat until the brussles start to turn golden.

Add the apple and garlic to the pan and fry over a low heat for a further 10 minutes.

Divide the pan fry between two bowls and top with the activated pecans or pop in a serving dish and serve as part of a roast dinner or even better, as a pimped up sport dish on Christmas Day!

Enjoy,

Leitchy xx

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