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Serves: 4 - 6


340 g (12 oz) Brussels Sprouts
6 rashers streaky bacon, snipped into thin strips
olive oil
a knob of butter
a handful of roughly chopped walnuts
walnut oil (optional)

Sizzling Shredded Sprouts with Bacon & Walnuts

Perfect for converting sprout sceptics (I have proof!). Easy, quick, vibrant, nutty and delicious!


1.Slice off any brown bits from the base of the sprouts and shred them using the slicer blade of a food processor. Set aside. 2.Dry-fry the strips of bacon in a wok or large frying pan until golden and crispy.
3.Add a little olive oil and a good knob of butter and when hot, add the sprouts, a handful at a time, and stir until they have just wilted and turned a vibrant bright green colour. Season generously with salt and freshly ground black pepper, then remove from the heat, add the walnuts, an extra knob of butter and a swirl of walnut oil, if using. Serve immediately.

•The sprouts can be shredded several days in advance and kept covered in the fridge.
•The bacon can be fried any time on the day and left in the pan until ready to cook the sprouts.

Hints & Tips
•Roughly chopped salted peanuts would be a good alternative to walnuts, with (or without!) a sprinkling of toasted sesame seeds; vacuum-packed chestnuts crumbled into the sprouts is another tasty alternative.

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Posted By: Georgina Leyland

Thursday 4th December 2014

What a great way to eat sprouts! I have a garden full and was just wondering how I was going to get them eaten willingly! Thank you for that great idea. Another to add to my collection of fabulous Jane Lovett recipes!

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