Love them or loathe them, Brussels sprouts are packed full of goodness and are a staple at the Christmas dinner table.
Loaded with vitamin C, vitamin K, fibre and antioxidants, these green vegetables are great for boosting your immunity in the winter.
A common pairing for sprouts would be smoked, streaky bacon. However, this is high in saturated fat. In this recipe, we’ve made a substitution for turkey bacon to keep the same smoky taste, but with a lower fat content. Hazelnuts add crunch and healthy fats, and pomegranate seeds sweeten this dish with an extra sprinkle of vitamin K.
This dish is seriously simple to throw together and will look beautiful on any dining table.
I recommend par-boiling the sprouts first, but if you like a real crunch, then you can miss this stage.
Serves 4, per serving:
Calories: 130 Carbs: 8.3g Fat: 6.6g Protein: 9.3g
- 200g Brussels sprouts, peeled
- 4 slices of turkey bacon (you can use regular bacon if you wish, but trim off the fat first)
- 50g pomegranate seeds
- 30g roasted, finely chopped hazelnuts
- 1 tbsp thyme
- 1 tbsp maple syrup
- ½ tsp black pepper
- ¼ tsp Himalayan sea salt
- Parboil the peeled sprouts for 2-3 minutes and then drain under a cold tap.
- Slice the sprouts in half and add to a baking tray.
- Dice the slices of turkey bacon and sprinkle over the top.
- Sprinkle with thyme, salt and pepper and drizzle the maple syrup over the sprouts.
- Roast in a preheated oven at 170 degrees for 10 minutes.
- Remove from the oven and add the hazelnuts. Return to the oven and roast for a further 8-10 minutes.
- Once cooked, sprinkle with the pomegranate seeds and serve.