Call me weird, but I just love sprouts! It's not a case of tolerating them, they're one of my absolute favourite winter green vegetables. Teamed with sweet red onion and salty (vegan) bacon, this is a delicious Christmas dinner must-have for the table this year.
750g Brussels Sprouts (approx 25 - 30)
1 tbsp olive oil
1 red onion - peeled and sliced
2 shallots - peeled and sliced
4 rashers of vegan bacon - cut into long strips
Salt and pepper to season
Gently fry a tablespoon of olive oil in a pan
Meanwhile place a pan of boiling water over a medium heat and add the sprouts. Brussels sprouts can be a bit tough, so I do this first part of the cooking process with the pan's lid on. This traps the steam and helps them to cook faster. You don't want them soggy, so just par boil for about 7 to 10 minutes, then drain
Sautee the red onion and shallots in the oil for 5-7 minutes until soft. Then add the 'bacon' rashers strips and fry for a further 5 minutes, turning until crispy.
Finally dd the drained sprouts to the pan and toss everything together well. The sprouts will begin to nicely brown slightly. Keep an eye on the pan to ensure they don't burn
Season with salt and pepper and serve immediately