Brussels Sprouts with Bacon and Blue Cheese
4 people
12 minutes
15 minutes
Ingredients
- 1 pinch Black Pepper
- 50 g Blue Cheese plus extra to serve
- 80 g Butter melted
- 50 g Ciabatta Bread Rolls day-old, cut into 2cm chunks
- 2 tbsp Olive Oil
- 1 pinch Salt
- 500 g SuperValu Brussels Sprouts trimmed and halved lengthways
- 1 tbsp SuperValu Fresh Thyme
- 100 g SuperValu Streaky Bacon Rashers diced into 2cm chunks
Method
- Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
- Heat the olive oil in a very large, heavy, non-stick frying pan over a low heat. Add the bacon and bread pieces and cook for 1 to 2 minutes, shaking the pan frequently to colour and caramelise the bread and bacon. Season with salt and pepper.
- Remove the bacon and bread from the pan and place in a small bowl, then crumble in the blue cheese and toss to combine.
- Return the pan to a high heat and add the drained Brussels sprouts. Pan-fry for 3 to 5 minutes, until lightly coloured. Season with salt and pepper and add the melted butter. Stir in the bacon and blue cheese mixture and toss to combine briefly. Transfer the Brussels sprouts to a platter, crumble over a little extra blue cheese and sprinkle with the thyme leaves. Serve immediately.
