Brussel sprouts and crispy bacon, bake
Chef:
Green Isle
Prep:
15 mins
Cook:
40 mins
This recipe delivers loads of flavour and converts those in the family who may not have been originally fond of sprouts.
800g Green Isle Brussels Sprouts
1 tbsp sunflower oil
85g bacon lardons
85g fresh breadcrumbs
25g butter
400ml milk
50g plain flour
2 tsp English mustard powder
100g mature white cheddar cheese, grated
25g parmesan, grated
Preheat the oven to 200°C / 400°F / Gas mark 6.
Cut any large sprouts in half and toss them with the oil and some seasoning in a roasting tin or ovenproof dish.
Roast for 20 minutes until the sprouts are tender and turning golden.
Meanwhile, fry the bacon lardons in sunflower oil until crisp and remove leaving the fats and remaining oils in the pan.
Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy.
Remove from the pan to cool, then wipe the pan clean with kitchen paper.
Melt the butter in the pan with 2 tablespoons of milk, then stir in the flour and mustard powder for 2 minutes which will make a paste.
Gradually whisk in remaining milk, until there is a smooth sauce.
Stir and cook until the sauce comes to the boil and thickens.
Turn off the heat and stir in the cheese until melted.
Taste and season if necessary.
Serves
6-8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Dairy, Cheese, Pork, Vegetables, Oil, Bread
Recipe Type
Dinner, Family Dinners, Healthy
Level of Difficulty
Easy
