charred Sprouts

Charred sprouts with a Dijon mayo dressing

A delicately nutty, smoky take on this love-or-hate veg

, 20 November 2019

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Charred sprouts with a Dijon mayo dressing
  • 45 Mins

  • Serves: 8

  • Price: 61p per serving

Nutritional Info
Each 154g serving contains
  • Energy

    934KJ

    223KCAL

    11%
  • Fat

    16.9g

    med

    24%
  • Saturates

    3.4g

    med

    17%
  • Sugars

    3.4g

    low

    4%
  • Salt

    1.28g

    med

    21%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • 2 x 400g packs Grower’s Selection Brussels sprouts, trimmed and halved lengthways
  • 2tbsp rapeseed oil
  • 3 cloves garlic, 2 finely chopped,1 crushed
  • 2tbsp thyme leaves, plus extra to garnish
  • 40g Asda Blanched Hazelnuts, chopped
  • Zest and juice ½ lemon
  • 310g pack Butcher’s Selection Lean Diced Smoked Bacon
  • 2tbsp mayonnaise
  • 1tbsp Dijon mustard
  • 2tsp white wine vinegar
Method
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • On a large baking tray, toss the sprouts with the oil, chopped garlic and thyme. Roast for 30-35 mins until golden, adding the hazelnuts for the final 5 mins. Toss through the lemon zest and juice.

  • Meanwhile, fry the diced bacon for 5-8 mins over a medium heat until crisp.

  • Whisk the mayo with the mustard, vinegar, crushed garlic and some pepper.

  • Toss the bacon with the sprouts; garnish with thyme. Serve with the mayo.