• 1 kg Brussels sprouts, trimmed and outer leaves removed
  • 100 g smoked streaky bacon, chopped, or lardons
  • 50 g walnuts
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar


  1. 1

    Put the sprouts in a large pan of boiling water, bring back to the boil and boil for 3 minutes. Drain and immediately place in a bowl of iced water – this will stop them cooking any further and help retain their lovely green colour.

  2. 2

    Finely slice the bacon and chop the walnuts. Heat the oil in a large frying pan and fry the bacon pieces for about 5  minutes until crisp and golden – use a slotted spoon to scoop them out, leaving any residual fat in the pan. Toss in the chopped walnuts and fry for 1-2 minutes until starting to colour.

  3. 3

    Return the bacon to the pan. Drain the sprouts and tip them into the pan. Sauté together for a further 3-4 minutes, adding a generous dash of balsamic vinegar just towards the end.

Nutritional Details

Each serving provides
  • Energy 720kj 172kcal 9%
  • Fat 11.5g 16%
  • Saturates 2.8g 14%
  • Sugars 4.1g 5%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

5.4g carbohydrate 5.1g fibre 9.3g protein

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