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Balsamic sprouts with bacon & pine nuts

Balsamic sprouts with bacon & pine nuts

Balsamic vinegar is great as a sweet-tart glaze for sprouts and, let's be honest, everything's better with bacon. Food writer and recipe developer Helen Graves's crispy pan-fried Brussels could be the side dish that finally wins over the sprout sceptics. Cook up more of our Christmas side recipes. Follow Helen on Instagram.

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Gluten freeLow in saturated fatSource of fibre
  • Serves8
  • CourseSide
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Ingredients

  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • ½ tsp salt
  • 100g No.1 Free Range Dry Cured Beech Smoked Bacon Lardons
  • 600g Brussels sprouts, halved
  • 40g pine nuts, toasted

Method

  1. In a small bowl, combine the balsamic vinegar, maple syrup and salt, then set aside.

  2. Heat a wok or large frying pan over a medium-high heat. Add the lardons and cook for 5-8 minutes, until crisp and golden. Transfer to a plate lined with kitchen paper, leaving the fat in the pan, then set aside.

  3. Return the pan to a high heat. Once the fat is sizzling, add the sprouts and stir fry for about 2 minutes, until they have some crisp, golden edges. Add the balsamic mix and stir fry until evenly glazed and just cooked. Transfer the sprouts to a platter, scatter with the crispy bacon lardons and toasted pine nuts, then serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

479kJ/ 115kcals

Fat

6.5g

Saturated Fat

1.1g

Carbohydrates

6.6g

Sugars

5.6g

Fibre

3.4g

Protein

5.9g

Salt

0.7g

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