Brussel sprouts are one of those foods that divides people - you either love them or you really hate them. Fortunately for me, I love them. But if you are one of those people that hates them then I urge you to try this recipe... once they are mixed with the salty bacon lardons and the crunchy pine nuts, you won't even be able to tell you're eating them.
Brussel sprouts are a member of the cruciferous vegetable family along with cabbage, cauliflower, broccoli and kale. Brussels are incredibly healthy, in particular due to their anti-cancer properties - many studies have shown links between the consumption of cruiferous vegetables and decreased risk of cancer. This is because they are a source of glucosinolates which are important phytonutrients that prevent cancel cell growth. Brussel sprouts are also rich in Vitamins K, E, C A & B6 as well as a good source of potassium and iron.
If the long extensive list of health benefits isn't enough to persuade you, and neither is the fact that it is paired with bacon and pine nuts then I don't know what is! This is a recipe that my mum always makes at Christmas time (although she uses chestnuts instead of pine nuts) and it brings back such incredible memories of the smell of Christmas dinner wafting through the house.
RECIPE (serves 2-3)
- 250g brussel sprouts
- 4 shallots
- 2 gloves garlic
- 100g bacon, chopped into small pieces
- 1 sprig rosemary, leaves removed
- 2 tbsp pine nuts
- butter, for frying (approx. 10g)
- seasoning, to taste
1) Add brussel sprouts, shallots and garlic to food processor and blend until finely shredded.
2) Melt butter in frying pan over medium heat.
3) Add bacon lardons to frying pan and cook until browned.
4) Add the rest of the ingredients to the frying pan and cook through until softened (about 10 minutes).
5) Season according to taste before serving.
I recently made this dish and served it with roasted dukkah pumpkin and paprika-spiced white fish. It would also go really well with any roasted meats or even a fried egg to make it into a breakfast hash!