Tag Archives: bacon

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

As regular readers know I often post recipes for one-dish meals or vegetable sides. Here I have combined a side with roasted chicken and potatoes to give you an idea of how I serve often serve those side dishes and to show how a simple meal of roasted chicken thighs and potatoes becomes a little more interesting when teamed with an easy cabbage and bacon sauté.

Roast Chicken & Potatoes with Cabbage & Bacon Sautè

The addition of vinegar keeps the cabbage lovely and crisp.

Serves 4

4 chicken thighs or drumsticks
4 potatoes, scrubbed and halved
olive oil
sea salt
CABBAGE & BACON SAUTE
2 rashers bacon, rind removed, meat chopped
1 small onion, diced
1 tbsp whole-grain mustard
¼ cup apple cider vinegar
1 head cabbage, shredded

1              Preheat oven to 200°C. Place chicken and potatoes in a bowl, drizzle with oil and season with a good grind of salt. Toss to coat with oil and salt. Place chicken and potatoes in a single layer on a baking tray and roast for 45 minutes or until chicken and potatoes are golden and cooked through.

2              Meanwhile prepare and cook sauté. Place bacon and onion in a large frying pan over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent and bacon is cooked.

3              Add mustard and vinegar, mix to combine and cook, stirring, for 1 minute. Add cabbage, cover and cook, stirring occasionally, for 5-8 minutes or until cabbage wilts. Serve with chicken and potatoes.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Onion, cabbage: Krismaw Gardens – Hastings; Apple cider vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other easy roast chicken dishes you might like to try:

Roast Chicken & Cauliflower

Roast Chicken & Cauliflower

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Harissa Chicken Roasted on Capsicums & Leeks

Harissa Chicken Roasted on Capsicums & Leeks

 

Spinach with Bacon & Mustard Seeds

Spinach with Bacon & Mustard SeedsOh, it does seem as if it is a long cool spring here in Hawke’s Bay and while there are good quantities of asparagus – finally – other spring produce such as strawberries are very slow off the mark!

However, there are lots of lovely spring leafy greens and the tender smaller leaves really are a treat after their larger more mature
winter cousins.

Spinach with Bacon & Mustard Seeds

This is another easy side which makes an interesting side for any number of grilled, roasted, pan-cooked or barbecued proteins. For a mainly
vegetable meal, serve with roasted potato wedges or crusty bread.

Serves 4

2 rashers bacon, rind removed, meat cut into strips
1 small onion, chopped
olive oil
1 tbsp yellow mustard seeds
1 clove garlic, finely chopped
pinch smoked chipotle flake, or to taste
1 bunch spinach, stems removed, leaves roughly chopped

1              Place bacon, onion and a splash of oil in a frying pan, cover and cook, over a medium heat, stirring occasionally, for 8-10 minutes or until bacon is cooked and onion is soft and translucent.

2              Add mustard seeds, garlic and chipotle flake and cook,
tossing, for 1-2 minutes or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes or until spinach wilts.

Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Onion, spinach, garlic: Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n
Peppers
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: mustard seeds.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Potato Stuffed Sausages

Cheesy Potato Stuffed SausagesPotato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.

Cheesy Potato Stuffed Sausages

My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.

Serves 4

8 thick pork sausages
2 large potatoes, scrubbed and chopped
butter
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated

1              Preheat oven to 200°C.

2              Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
handle.

3              Meanwhile, place potatoes in a separate saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until
tender. Drain, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.

4              Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.

5              Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.

Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Creamy Pork & Mushroom Casserole

Creamy Pork & Mushroom CasserolePork, bacon and mushrooms is always a favourite combination –
sophisticated enough for a causal dinner party, but comforting and easy enough for a family dinner.

Creamy Pork & Mushroom Casserole

This light casserole gets its creaminess from Dijon mustard, not cream, and is great spring meal. For a complete meal, serve over smashed
potatoes and accompanied by a steamed green vegetable of your choice.

Serves 4

500g diced pork
sea salt and freshly ground black pepper to taste
olive or vegetable oil
500g mushrooms, sliced
1 medium onion, sliced
2 rashers bacon, rind removed, meat chopped
1 cup white wine
1 tbsp Dijon mustard
a good handful of parsley, chopped

1              Preheat oven to 180°C. Season pork with salt and black
pepper.

2              Heat a large heat- and ovenproof casserole dish over a
medium heat, add a splash of oil and brown meat, in batches, if
necessary. Remove meat from pan and set aside.

3              Add mushrooms, onion and bacon to pan, cover and cook, stirring occasionally, for 10-15 minutes or until mushrooms and
onion start to soften. Add wine and mustard to pan, mix well to
combine and bring to simmering. Return pork to pan, cover, transfer to oven and cook for 45-60 minutes or until pork is tender.

4              Remove lid from casserole, place over a medium heat and simmer to reduce and thicken excess liquid – this could take
anywhere from 10-20 minutes. Stir through most of the parsley,
reserving some for scattering. Season to taste with salt and black pepper, if necessary.

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Parsley: JJ Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: wine, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon BakeThere’s not much not to love about this dish – bacon, potatoes and cheese with chicken thrown in, almost one-dish and easy on the pocket. I also love it because you throw it all together in a dish and bake, then scatter with cheese and cook until the cheese melts and is golden – not much else to say really, expect here’s tonight’s
dinner!

Cheesy Chicken, Potato & Bacon Bake

While this is almost a complete meal in itself, it does benefit from a simple side of mixed leaves or a steamed green vegetable of your choice.

Serves 4-6

600g potatoes, scrubbed and cubed
500g chicken breast halves, cubed in bite-size pieces
4 rashers bacon, rind removed, meat cut into strips
1 onion, diced
1 clove garlic, crushed
2 tsp dried Italian herbs
olive oil
1 tbsp hot sauce, or to taste
sea salt and freshly ground black pepper
2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful parsley, chopped

1              Preheat oven to 220°C. Brush or spray a baking dish with oil.

2              Place potatoes, chicken, bacon and onion in dish. Place garlic, a good splash of oil, hot sauce, herbs and a grind of salt and black pepper in bowl and whisk to combine. Pour over mixture in dish and toss well to coat.

3              Bake for 45-60 minutes, tossing every 20 minutes, or until chicken is cooked and potatoes are tender. Add parsley toss to
combine, then scatter with cheese and cook for 10 minutes longer or on until cheese melts and is golden.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Potatoes, onion, garlic: Krismaw Gardens – Hastings; Hot sauce: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s
Garden@Epicurean
– Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: Italian mixed herbs, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Eggs with Spinach & Bacon

Eggs with Spinach & BaconThis is a great home alone dish – quick, easy and tasty – but, it can easily be scaled up to feed two or a crowd. For those who want to skip the meat, just omit the bacon or replace it with chopped sun-dried or semi-dried tomatoes and you have a satisfying meatless dish

Eggs with Spinach & Bacon

Serves 1

1 small onion, diced
1 rasher bacon, cut into strips
olive oil
1 small clove garlic, finely chopped
a couple handfuls of shredded spinach
1-2 free-range eggs
Smoked Chipotle Flake or freshly ground black pepper
bread of your choice, toasted (optional)

1              Place onion, bacon and a splash of oil in a frying over a
medium heat, cover and cook for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 20 seconds or until fragrant.

2              Add spinach, cover and cook for 4-5 minutes or until spinach wilts. Make 1 or 2 wells in the spinach mixture and break an egg into each well. Cover and cook for 3-5 minutes or until eggs are cooked to your liking. Sprinkle with chipotle flake or black pepper and serve immediately with toast, if desired.

So tell me, what do you cook when you are home alone?

Where did the ingredients for this dish come from:
Onion, garlic, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil, ginger, stock, canned tomatoes, tomato paste, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Brussels Sprouts & Bacon Hash with Eggs

Brussels Sprouts & Bacon Hash with Eggs

Breakfast for dinner anyone? Whether it’s breakfast, brunch, lunch or dinner, this is a dish you’ll want to try before winter is over – while Brussels sprouts are still in season.

Here in Hawke’s Bay we know spring is just around the corner – there is pollen everywhere – but the last of the winter vegetables are still lingering which is great because the spring ones haven’t started to show their tips yet.

In this recipe, late winter Brussels sprouts team with leeks, potato and bacon to make a substantial hash that’s an easy side for steak or pork or lamb chops, or when topped with an egg or two (as here) it’s turned into a hearty meal.

Brussels Sprouts & Bacon Hash with Eggs

I like to sprinkle mine with some chipotle flake, but a grind of black
pepper is a great alternative if you don’t want as much heat, or for those who want to avoid heat altogether a scattering of chopped parsley does the trick.

Serves 2-4 as a light meal

2 baby leeks, thinly sliced
2 rashers bacon, rind removed, meat chopped
olive oil
500g potatoes, diced
½ cup chicken or vegetable stock
500g Brussels sprouts, thinly slice
1-2 eggs per serve
Smoked Chipotle Flake or freshly ground black pepper

1              Place leeks, bacon and a splash of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks soften and bacon starts to cook.

2              Add potatoes and stock, cover and cook, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add Brussels sprouts and cook for 5-7 minutes longer or until cooked.

3              Meanwhile, poach or fry eggs to your liking.

4              To serve, pile hash onto plates, top with eggs and sprinkle with chipotle flake or a grind of black pepper.

Where did the ingredients for this dish come from:
Leeks, potatoes, Brussels sprouts: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Eggs: Verry Eggs – Napier; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef, Bacon & Mushroom Casserole

Beef, Bacon & Mushroom Casserole

Bacon and mushrooms are a favourite pairing and here are they are added to beef to make a wonderfully warming casserole.

Even though the meat isn’t browned this casserole still has plenty of colour and flavour because of the ingredients used. And not
browning the meat is a shortcut for the cook, that doesn’t sacrifice flavour – another win/win.

Beef, Bacon & Mushroom Casserole

Serves 4

1 large onion, diced
olive oil
3 rashers bacon, rind removed, meat cut into strips
2 cloves garlic, finely chopped
2 tsp smoked paprika
½ tsp dried oregano
500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground black pepper
500g Portobello button mushrooms, quartered or halved –
depending on size
2 cups beef stock
chopped fresh parsley

1              Preheat oven to 180°C.

2              Place onion and a splash of oil in a heat-and ovenproof
casserole dish over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent. Add
bacon and garlic and cook, stirring occasionally, for 5 minutes. Add paprika and oregano and cook, stirring, for 30 seconds.

3              Season steak with salt and plenty of freshly ground black pepper. Add steak, mushrooms and stock to the pan, bring to
simmering and cover. Transfer to oven and cook, for 1½ -2 hours or until is tender.

4              Using a slotted spoon remove meat and mushrooms from
liquid. Place casserole dish over a medium heat, bring to simmering and simmer for 10 minutes or until liquid reduces and is syrupy.
Return meat and mushrooms to casserole, cover and cook for 5 minutes longer to heat through. Serve scattered with parsley.

Make Ahead: Make to the end of step 3, cover and refrigerate for 2-3 days. When ready to serve, complete as per step 4.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Sweet Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper, dried
oregano stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Parsnip – that white carrot-like vegetable that loves the cold. While parsnips are pretty much available year round (at a cost) it is during the colder months that they are in-season.

To me, the true parsnip season always seems way too short and if I am not careful I can miss it, so when I saw a decent sized bag at the market for just $3, I grabbed it and we are now enjoying this
wonderfully sweet winter vegetable.

Parsnips love the cold and keeping them in the fridge means they get even sweeter. When exposed to cold the starch in parsnips converts to sugar and it is often said that they shouldn’t be dug until they have had a frost on them. To enhance their sweetness some people even freeze them!

Balsamic Roasted Chicken with Parsnips & Onions

For a complete meal, serve with a steamed green vegetable of your choice – on this occasion I teamed this with cabbage – or a simple salad of mixed leaves.

Serves 4

2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
olive oil
sea salt and freshly ground black pepper
4 boneless chicken thighs
4 medium parsnips, cut into thick slices
2 medium onions, cut into wedges
4 rashes bacon, rind removed, meat cut into strips
chopped fresh parsley

1              Place mustard, vinegar, a splash of oil and a grind each of salt and pepper in a bowl and whisk to combine. Add chicken and turn to coat, set aside to marinade for at least 1 hour or cover and marinade in the refrigerator for up to 8 hours.

2              Preheat oven to 200°C. Line a large baking tray with
aluminium foil.

3              Place parsnips, onions and bacon in bowl, add a splash of oil and toss to coat. Place chicken thighs on one side of the tray. Add any remaining marinade, from chicken, to the vegetable mixture and toss to combine. Tip vegetable mixture onto tray and spread out in a single layer. Roast for 30-40 minutes, tossing vegetables after 15 minutes, or until chicken is golden and cooked through and
vegetables are roasted and tender. Add parsley to vegetables,
reserving some for scattering, and toss to combine.

So tell me, are parsnips a favourite winter vegetable in your part of the world?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions, parsnips: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive;
Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: balsamic
vinegar, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Braised Pork Chops with Bacon & Brussels Sprouts

Braised Pork Chops with Bacon & Brussels Sprouts_a

Pork, bacon and Brussels sprouts or cabbage are a great flavour combination.

In this recipe, the Brussels sprouts take on a completely different flavour as they are cooked long and slow, rather than short and fast. Cooking them this way enriches the dish and they become very soft and buttery.

Braised Pork Chops with Bacon & Brussels Sprouts

This dish is very rich – perfect for a chilly winter dinner – it just needs
simple boiled or smashed potatoes to make a complete meal.

Serves 6-8

250g bacon, rind removed, meat cut into strips
olive oil
4 pork shoulder chops
¼ cup seasoned flour
1 onion, diced
4 celery stalks, diced
2 garlic cloves, thinly sliced
1 tbsp wholegrain mustard
1 cup white wine
2 cups chicken stock
500g Brussels sprouts, halved
sea salt and black pepper

1              Preheat oven to 180C.

2              Place bacon and a splash of oil in a frying pan over a medium heat and cook, stirring occasionally, for 5-6 minutes or until bacon renders its fat and crisps. Remove bacon from pan leaving behind as much fat as possible.

3              Toss pork in flour. Reserve any leftover flour. Add more oil to pan, if necessary – you need enough to be able to brown the pork – and heat over a medium heat, add pork chops and cook for 3-4 minutes each side or until brown. Remove from pan and set aside.

4              Reduce heat, add onion and celery, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic and mustard and cook, stirring, for 30 seconds or until fragrant. Add wine, bring to simmering and simmer to reduce by about half.

5              Mix leftover flour with a little stock to form a smooth paste, stir into pan, then add remaining stock and stirring, bring back to simmering. Add Brussels sprouts and return pork and bacon to pan, cover and cook in oven for 1½ hours or until pork is tender. Season to taste with salt and black pepper.

So tell me, have you ever cooked Brussels sprouts long and slow rather than short and fast?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings;
Onion, celery, garlic, Brussels sprouts: Krismaw Gardens –
Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
flour, mustard, stock, wine, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

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Other recipes using Brussels sprouts you might like to try:

Garlicky Brussels Sprouts

Garlicky Brussels Sprouts

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Roasted Potatoes, Leeks & Brussels Sprouts with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon

Sautéed Brussels Sprouts & Leeks with Bacon