Bacon adds salty crunchy to this tasty Brussels sprouts side.
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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2 thick slices sourdough bread, crusts removed
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2 garlic cloves, crushed
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1/4 cup curly parsley leaves, roughly chopped
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1/4 cup extra virgin olive oil
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4 rashers streaky bacon, chopped
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1 red onion, chopped
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1 teaspoon fresh thyme leaves, chopped
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400g Brussels sprouts, halved
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3/4 cup Massel chicken style liquid stock
Method
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Step 1
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Roughly tear bread into small pieces (youll need 1 1/2 cups of torn bread).
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Step 2
Combine bread, garlic, parsley and oil in a bowl. Place on prepared tray. Bake for 10 minutes or until golden. Set aside.
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Step 3
Place bacon in a non-stick frying pan over medium heat. Cook for 4 minutes or until golden. Add onion and thyme. Cook for 2 minutes or until onion starts to soften. Transfer to a heatproof bowl.
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Step 4
Return pan to heat. Add Brussels sprouts and stock. Bring to the boil. Cook for 8 minutes or until sprouts are bright green and stock has evaporated. Return bacon mixture to pan. Season with pepper. Cook, tossing, for 2 minutes or until heated through and combined. Transfer to a serving dish. Sprinkle with garlic crumbs. Serve.