Credit for this recipe goes to my work-friend Hannah's brother-in-law (thank you!), although I was using the basic idea and its been slightly Zoe-ified!
Brussels sprouts are often vilified thanks to many people's childhood memories of bitter green, round blobs that appear on their plates once a year for traditional English Christmas dinners, and indeed it wasn't until I went to university that I actually developed a taste for them. Closely related to cabbages, Brussels sprouts are rich in many valuable nutrients. They are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, vitamin A, manganese, dietary fiber, potassium, vitamin B6 and thiamin (vitamin B1) and a good source of omega-3 fatty acids, iron, phosphorous, protein, magnesium, riboflavin (vitamin B2), vitamin E, copper and calcium. In addition to these nutrients, Brussels sprouts contain numerous disease-fighting phytochemicals.
Pine nuts have a wonderfully mild, nutty flavour which goes really nicely with the sprouts and bacon. As with many other nuts, pine nuts contain heart-healthy alpha-linolenic acid, as well as vitamin B1 (thiamine) and loads of vitamin E. They are also a great source of protein, containing many amino acids.
Approximately 500g Brussels Sprouts (roughly chopped)
2 Rashers Back Bacon (chopped into thin strips)
1 Small Onion (chopped finely)
40g Pine Nuts
2 tbsps Cream
1 tbsp Oil (as usual, I used groundnut)
Salt and Pepper
1) Fry the onion in the oil until golden; add the bacon and cook until crispy. Set aside.
2) In the same pan, fry the chopped sprouts until just tender and slightly browened at the edges and turn off the heat.
3) Add the onion and bacon and pine nuts, season well and stir in the cream. Serve immediately - I did mine with GF sausages and mashed potato.
