So what is it with sprouts? They’re like the unwelcome festive visitor at the Christmas dinner table. Nobody loves them.
But maybe that’s because we are used to having them boiled to death – I know my Nan used to put them on to boil the same time she put the turkey in!
But it’s time we stopped hiding them under the other veg on our plate and gave them a starring role – after all just 100g of these nutrient rich brassicas gives us 141% of our RDA of Vitamin C, not to mention 4g of protein, which is pretty high for a vegetable.
But put your saucepans away & get out your wok, because I’ve come up with a super delicious way to serve them that will even get your kids wolfing them down.
If you want to be extra decadent add a knob of butter for the final 2 minutes of cooking for lovely buttery leaves.
Give it a try and let me know what you think!
- Serves: 4
- Serving size: 1
- Calories: 233
- Fat: 19g
- Carbohydrates: 3g
- Protein: 18g
- 1tbsp coconut oil
- 2 cloves garlic, crushed
- 200g small Brussel sprouts, sliced
- 6 rashers of bacon, diced
- 1tsp chilli powder
- Melt the coconut oil in a wok and add the garlic, frying for a minute or two.
- Add the cubed bacon and stir fry for a further 3-4 minutes, until the bacon starts to go brown and crispy
- Add the sliced sprouts and stir well, making sure they are coated in the bacon and garlic
- Stir fry for around 2-3 minutes and sprinkle over the chilli powder
- They’re ready to serve!