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

• 2 thick slices sourdough bread, crusts removed

• 2 garlic cloves, crushed

• 1/4 cup curly parsley leaves, roughly chopped

• 1/4 cup extra virgin olive oil

• 4 rashers streaky bacon, chopped

• 1 red onion, chopped

• 1 teaspoon fresh thyme leaves, chopped

• 400g Brussels sprouts, halved

• 3/4 cup Massel chicken style liquid stock

Method

• 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 (you’ll need 1 1/2 cups of torn bread).

• Step 2

  Combine bread, garlic, parsley and oil in a bowl. Place on prepared tray. Bake for 10 minutes or until golden. Set aside.

• 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.

• 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.