Brussels sprouts get a hard time, mostly by people who've only had them boiled into submission. Baked, crumbed and paired with maple and bacon, they're a different proposition entirely – crisp-edged, salty-sweet, and gone before you've had a chance to offer them round twice.
Ingredients (serves 4-6, as a side)
- 500g Brussels sprouts, trimmed and halved
- 100g streaky bacon, diced
- 2 tbsp maple syrup
- 2 tbsp olive oil, plus extra for drizzling
- 95g Fogdog Premium Gluten Free Breadcrumbs
- 25g grated parmesan
- 1 egg, beaten
- 2 tbsp milk
- Salt and cracked pepper, to taste
Method
- Preheat the oven to 200°C fan bake and line a large tray with baking paper.
- Whisk the egg and milk together in a shallow bowl. In a separate bowl, combine the Fogdog Gluten Free Breadcrumbs and parmesan.
- Toss the sprout halves through the egg mixture, then through the breadcrumb mixture, pressing gently so the crumb holds on the cut side.
- Arrange the sprouts cut-side up on the tray. Scatter the diced bacon over and around them, then drizzle everything with the 2 tbsp olive oil.
- Bake for 25–30 minutes, until the crumb is golden and the bacon is crisp.
- Remove from the oven and drizzle the maple syrup evenly over the tray while everything's still hot. Season with salt and cracked pepper.
- Serve straight from the tray while they're at their crunchiest.
