Oven-baked Brussels Sprouts are an ideal side dish to add more veggies to your dinner.
Not the most popular of vegetables, Brussel Sprouts often get a bad rap, but this recipe will have you changing your mind. Taken from Clean Living Quick and Easy by Luke Hines and Scott Gooding, the Oven-baked Brussels Sprouts are an ideal side dish to add more veggies to your dinner.
Time: 50 minutes
- 500g Brussels sprouts
- 50g butter, melted
- sea salt to taste
- 3 rashers bacon, rind removed and diced
- 1 tablespoon apple cider vinegar
- 1 lemon, juice and zest
Preheat your oven to 200°C. Trim the hard bases of the brussels sprouts and cut the larger ones in half, leaving the smaller ones whole. Toss them in the melted butter and season well with salt. Lay the sprouts on a baking tray and top with the diced bacon, making sure you have just one layer, and the sprouts aren’t overcrowded. Bake for 30 minutes, turning them every 10 minutes or so to get an even crispy outside. Serve drizzled with the apple cider vinegar and lemon juice and with the lemon zest scattered over.
Recipe published by kind permission of Hachette
Clean Living Quick and Easy by Luke Hines and Scott Gooding
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