Brussels Sprouts with Bacon Crumble

You don't like brussels sprout? Don't worry, we promise, you will love these ones. Confirmed by haters and lovers 😊 Bacon, Manchego cheese, pecan and orange dressing did their magic!

Prep Time:
15 min

Cook Time:
35 min

Total Time:
50 min

Ingredients (Servings: pieces)

Brussels Sprouts
Brussels Sprouts	g
Olive Oil
Sea Salt
Vinaigrette
Apple Cider Vinegar	tbsp
Olive Oil
Honey	tbsp
Sprigs of Fresh Thyme
Orange Zest	tsp
Orange Juice	tbsp
Salt & Pepper to taste
Crumb Topping
Sourdough Bread	g
Pecan Nuts	g
Bacon	slices
Manchego Cheese	g

Preparing In The Kitchen

To make crumb topping, preheat oven to 200 ºC. On a baking sheet, toss together the bread, pecans, Manchego cheese, and a pinch of salt. Spread the bacon stripes around the bread. Bake for 15 minutes, until the bacon is crisp. Crumble the bread and bacon into fine crumbs in a food processor.
For the Brussels sprouts, clean the Brussels sprouts and pluck individual leaves. Prepare a baking sheet with parchment paper and spread the sprouts over it.
Drizzle over a big amount of olive oil and season with salt. Mix all together till evenly coated. Bake on 180 ºC for 20 minutes – until golden brown
For the vinaigrette, combine all ingredients in a glass jar and whisk together.
Arrange the sprouts on a serving plate and lightly toss with the vinaigrette. Top with the crumb topping

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