Roasted Brussel Sprouts With Bacon & Walnuts
Serves 2-4 as a side dish
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500g/1.1 pound Brussels sprouts
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Oil or coriander oil if you have it
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1 middle rasher bacon, sliced into pieces
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1/4 cup toasted walnuts*
Vinaigrette
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2 tablespoons fish sauce
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2 tablespoons oil
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1 tablespoon brown sugar
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1 tablespoon water
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1 teaspoon rice wine vinegar
*You can toast the walnuts in the oven prior to roasting the brussel sprouts. Place raw walnuts on a baking tray and bake for 10 minutes at 180C/350F.
Step 1 - Preheat oven to 200C/400F and have a baking tray ready. Do not wash the sprouts as you want these dry to roast them. Remove any grey or old outer leaves from the sprouts and trim the bottoms if they are dry or woody. Cut in half.
Step 2 - Heat frypan to medium to high heat and add the oil. Brown the brussel sprouts cut side down and when browned, place onto the baking dish (if you have a very big frypan or two heatproof frypans, you could just slide the frypans straight into the oven but I don't). Fry the rest of the bacon in the frypan until crispy and cooked.
Step 3 - Roast the brussel sprouts for 8-10 minutes until tender. While they are roasting, mix all of the vinaigrette ingredients together. When the sprouts are done, toss with the bacon and walnuts and drizzle over with the vinaigrette.