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Roast Brussel sprouts with bacon and Parmesan

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Brussel sprouts, bacon, leeks, Parmesan, lemon zest, garlic, olive oil, butter, pepper,  salt.

ALLERGENS

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.

NUTRITION

 LARGE
ENERGY2963kj
PROTEIN47.3g
FAT TOTAL42.6g
- SATURATED17.7g
CARBS17.4g
- SUGARS16.9g
SODIUM2370mg

SIZES

Large:
Serves 4-6 as a side

GOES WITH

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. 

PREP, COOK AND SERVE

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.

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