Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa
Ingredients
200g Brussels sprouts
1 cup Quinoa, uncooked
100g whole chestnuts
6 thick smoked bacon rashers, cubed
2 organic gluten-free stock cubes
2 tbsp. extra virgin olive oil
Knob butter
Pinch of salt
Pinch of pepper
Handful of fresh parsley
Preparation
1
Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce and 'x'.
2
Sprinkle on a little sea salt, pepper and oil over the Brussels sprouts and place in a tray and in the oven for approximately twenty minutes or until tender and golden in places.
3
Remove from the oven and set aside.
4
Whilst the Brussels sprouts are in the oven, rinse the quinoa and cook per the instructions on the packet. Add to the quinoa the stock and set aside once cooked.
5
Fry the bacon and set aside.
6
Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed
7
Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve.
8
Notes
9
A few minutes before removing the Brussels sprouts, you can add the chestnuts to the oven to give them a crunchier texture (or you can just add the chestnuts to the dish before serving).
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About
I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal.
Added:
Tuesday, May 2, 2017 - 5:11am
