Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa
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
Pinch of salt
Pinch of pepper
Handful of fresh parsley
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'.
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.
Remove from the oven and set aside.
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.
Fry the bacon and set aside.
Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed
Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve.
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).