Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme

, from Issue #79. July, 2018
Photography by Josh Griggs.
Brussels Sprouts with Bacon, Grapes, Walnuts and Thyme

Serves: 4


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


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.