PER SERVING | 174cals | PROTEIN 11g | CARBS 5g | FAT 11g | FIBRE 7g

Brussels sprouts with bacon

SERVES 2 | PREP 5 mins | COOK 10 mins

This much-maligned vegetable needs to be given another chance. The recipe here has converted most of our family, with Michael still on the fence. When fried quickly and retaining a bit of crunch, Brussels sprouts have a wonderful, delicate flavour.

• 2 tsp olive or canola oil
• 2 rashers smoked back bacon (around 75g), cut into 1–2cm pieces
• 250g small Brussels sprouts, trimmed and halved
• 2 tsp cider vinegar

COOK TIP

Try sprinkling with Parmesan, or dotting with small chunks of soft blue cheese at the end for added protein, but add the extra calories (see page 239).

1. 1. Heat 1 teaspoon of the oil in a large non-stick frying pan, add the bacon and fry over a medium heat for 2–3 minutes, or until lightly browned, stirring regularly. Transfer to a plate with a slotted spoon.
2. 2. Add the remaining oil and Brussels sprouts to the pan, reduce the heat slightly and fry gently for 4–6 minutes, or until browned in places and just tender, stirring often.
3. 3. Return the bacon to the pan, sprinkle with the vinegar, add a pinch of salt and lots of ground black pepper and toss together for 1 minute before serving.