Shredded sprouts with lemon and bacon crumble recipe

  • Serves 8
  • 10 mins to prepare and 15 mins to cook
  • 150 calories / serving
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Bacon and lemon paired with sprouts make a stunning side for Christmas lunch. Get ahead by blanching the sprouts and refreshing them the day before, then cover and chill until ready to cook. 

Bring a large pan of water to the boil. Finely slice most of the sprouts, leaving a handful halved. Blanch in the boiling water for 2-3 seconds, then drain and refresh under cold water; drain again.

Heat half the oil in a frying pan over a medium heat. Add the bacon and fry until crisp. Remove from the pan with a slotted spoon and drain on kitchen paper. Crumble or chop into small pieces and leave to cool.

Using the same frying pan, cook the breadcrumbs and lemon zest in half the butter, until golden. Return the bacon pieces to the pan and toss to combine. Season to taste, then remove from the heat and set aside.

In a large pan, heat the remaining butter and oil over a low-medium heat. Add the shallots and cook for 10 minutes or until softened. Stir in the sprouts, then add the vinegar and cook for 30 seconds more; season well.

Spoon the sprout mixture into a serving dish and scatter over the lemon and bacon crumble. 

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  • Ingredients

  • 500g (1lb) Brussels sprouts
  • 2 tbsp olive oil, plus extra for kneading
  • 10 rashers streaky bacon
  • 50g (2oz) fresh white breadcrumbs
  • 1 lemon, zested
  • 30g (1 1/4oz) unsalted butter
  • 2 shallots, finely sliced
  • 2 tsp cider vinegar
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  • Energy 625kj 150kcal 8%
  • Fat 10g 14%
  • Saturates 3g 14%
  • Sugars 3g 3%
  • Salt 1g 16%

of the reference intake
Carbohydrate 8.1g Protein 7.3g Fibre 2.7g


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