Stephen's Day sprouts gratin

Chef: Green Isle
Cook: 40 mins
Stephen's Day sprouts gratin
This is a great way to jazz up the traditional Stephen's Day 'leftovers' dinner and it involves minimal effort.

450g Green Isle Frozen Brussels Sprouts

2 slices of bacon, diced

140ml double cream

50g breadcrumbs

40g parmesan

2 tbsp butter

Salt and pepper to season

Walnuts (optional)

Cook the Green Isle Frozen Brussels Sprouts in a pot of salted boiling water for about 8 minutes until tender.

Drain the water and place the sprouts in ice water to stop the cooking process. Once the sprouts are cold, drain again and cut in half.

While the sprouts cool, place the bacon in a frying pan and cook over a medium heat until lightly browned. Reduce heat and stir in the chopped Brussels sprouts. Season with salt and pepper and cook for a further minute.

Lightly grease a baking dish and distribute the bacon and Brussels sprouts evenly. Pour cream over the mixture and top with the breadcrumbs, followed by the cheese.

Break the butter into small pieces and dot over the breadcrumb topping. Top with walnuts if desired.

Bake for 20-25 minutes until golden brown and heated through.


Cooking Time
40 minutes

Main ingredients
Dairy, Pork, Vegetables

Recipe Type
Side Dish


Level of Difficulty
Moderately Easy

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