This is about the most delicious vegetable dish you can imagine - with some bread on the side it would be a dinner in itself. Maybe not at Christmas, but it really is that good. Roasting Brussel sprouts transforms them to a nutty sweetness, with crunchy brown bits and a creamy interior. To go with them, we cook down bacon with garlic and leeks and then toss this delicious mixture through the sprouts with lemon zest and a final flurry of Parmesan.
Brussel sprouts, bacon, leeks, Parmesan, lemon zest, garlic, olive oil, butter, pepper,  salt.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALLLARGE
ENERGY1848.7kj3697.4kj
PROTEIN29.5g59.1g
FAT TOTAL26.6g53.2g
- SATURATED11g22.1g
CARBS10.8g21.6g
- SUGARS10.4g20.9g
SODIUM1476.4mg2952.8mg
Small:
Serves 3-4 as a side
Large:
Serves 6-8 as a side.
The roast turkey or the Bangalow ham.

Fresh product. Suitable for freezing. Once defrosted, cook and consume within 48 hours. 

SMALL:  Peel back the plastic film and remove the Parmesan and lemon zest container. Sprinkle the Parmesan mixture over the Brussel sprouts and place in a preheated 180C oven for 15 minutes or until piping hot

LARGE: Peel back the plastic film and remove the Parmesan and lemon zest container. Sprinkle the Parmesan mixture over the Brussel sprouts and place in a preheated 180C oven for 20 minutes or until piping hot.

Serve as part of your Christmas spread.