Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme
Photography by Josh Griggs.
Serves: 4
INGREDIENTS
500 grams brussels sprouts, stem end trimmed
3 tablespoons olive oil
6 rashers streaky bacon, sliced into 2cm pieces
2 cloves garlic, thinly sliced
2 cups red seedless grapes
½ cup walnut pieces
2 tablespoons thyme leaves
2 tablespoons balsamic glaze
sea salt and ground pepper
METHOD
Preheat oven to 200°C fan bake.
Thickly slice the brussels sprouts and set aside. Heat the oil in a large sauté pan and cook the bacon until golden and the fat has been released. Add the sprouts and garlic and stir everything together.
Tip onto a large shallow roasting tray and add the grapes, walnuts and thyme leaves. Season with salt and pepper and
toss together.
Roast for 20 minutes, stirring halfway through cooking, or until the sprouts are just tender but still with a little bite.
Immediately drizzle over the balsamic glaze, toss and add sea salt, if needed. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!