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Baked Parmesan Sprouts with Bacon
Baked Parmesan Sprouts with Bacon - Sprouts coated with parmesan, then baked and topped with crispy bacon!
Course
Sides
Cuisine
British
Keyword
Christmas, Holidays, Thanks Giving
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Servings
Author
Nicky Corbishley
Ingredients
400
g
(14 oz) sprouts
1
medium egg
1
tbsp
cold water
75
g
(¾ cup) Parmesan cheese
grated
pinch
salt and pepper
4
strips of fried/grilled bacon
chopped into small pieces (I used smoked streaky bacon)
2
tbsp
finely chopped fresh parsley
Instructions
Preheat the oven to 200C/400F (fan), and get a medium baking tray ready.
Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Chop the sprouts in half.
400 g (14 oz) sprouts
Break the egg into a bowl and whisk together with the water.
1 medium egg,
1 tbsp cold water
Place the grated parmesan in another bowl.
75 g (¾ cup) Parmesan cheese
Dip one of the sprout halves in the egg, then roll in the parmesan until fully coated. Place on the baking tray. Repeat with the rest of the sprouts.
pinch salt and pepper
Try to keep the sprouts on one layer - it's ok if they're a little tightly packed though.
Place in the oven for 15-20 minutes until golden.
Remove from the oven. Sprinkle on the cooked bacon and parsley, then serve.
4 strips of fried/grilled bacon,
2 tbsp finely chopped fresh parsley
Notes
Nutritional Information is per serving.
Nutritional Information
Calories:
192
kcal
|
Carbohydrates:
10
g
|
Protein:
13
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
65
mg
|
Sodium:
411
mg
|
Potassium:
462
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1135
IU
|
Vitamin C:
87.5
mg
|
Calcium:
259
mg
|
Iron:
1.9
mg
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