This is about the most delicious vegetable dish you can imagine - with some bread on the side it would be a dinner in itself. 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, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| LARGE | |
| ENERGY | 2963kj |
| PROTEIN | 47.3g |
| FAT TOTAL | 42.6g |
| - SATURATED | 17.7g |
| CARBS | 17.4g |
| - SUGARS | 16.9g |
| SODIUM | 2370mg |
Large:
Serves 4-6 as a side
The citrus brined roast chicken, french braised peas, some roasted potatoes and the traditional gravy for festive birds for a brilliant mid-week or Sunday roast.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
LARGE: Defrost fully. 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 20-25 minutes or until piping hot.
