Oven Roasted Brussels Sprouts with Bacon, Chestnuts & Quinoa
By: Justina Elumeze
Published: Tuesday, May 2, 2017 - 5:11am

Ingredients




200g Brussels sprouts
1 cup Quinoa, uncooked
100g whole chestnuts
6 thick smoked bacon rashers, cubed
2 organic gluten-free stock cubes
2 tbsp. extra virgin olive oil
Knob butter
Pinch of salt
Pinch of pepper
Handful of fresh parsley

Preparation

1 Rinse and prepare the Brussel sprouts by removing the first few layers (if necessary) and using a knife to make two slight indents in the bottom of each sprout to produce and 'x'. 2 Sprinkle on a little sea salt, pepper and oil over the Brussels sprouts and place in a tray and in the oven for approximately twenty minutes or until tender and golden in places. 3 Remove from the oven and set aside. 4 Whilst the Brussels sprouts are in the oven, rinse the quinoa and cook per the instructions on the packet. Add to the quinoa the stock and set aside once cooked. 5 Fry the bacon and set aside. 6 Add the cooked quinoa to the Brussels sprouts and carefully mix together. Add a bit more salt and pepper, if needed 7 Add the bacon, chestnuts and parsley to the quinoa and sprouts and serve. 8 Notes 9 A few minutes before removing the Brussels sprouts, you can add the chestnuts to the oven to give them a crunchier texture (or you can just add the chestnuts to the dish before serving).

About

I’ve added to my favourite vegetable some bacon, sweet chestnuts and quinoa, to create a flavoursome superfood meal.