B-well Roast Brussels and Bacon
(23 Sep 2019)

B-well Roast Brussels and Bacon

B-well Roast Brussels and Bacon
Recipe by Josh Wiid
1 Tbsp B-well canola oil
1 Garlic clove, minced
500g Brussel sprouts, washed
1 Tbsp B-well Grapeseed oil
1 tsp Smoked paprika
½ tsp Cayenne pepper
1 tsp Thyme / oregano, dried               
250g Pancetta / Bacon, cut into lardons
2 Tbsp Parsley, chopped
1 Lemon, juice and zest         
Salt and Pepper
Micro herbs and grated parmesan to garnish 
Preheat your oven to 250 degrees Celsius. Place B-well canola oil in a pan with minced garlic, sweat for 2 minutes. Slice the brussels in half lengthways, then add to the pan. Add salt and pepper, then toss through and cook for further 2 minutes.
Place into an oven tray and roast for roughly 15 minutes until slightly charred and crispy. This can be done on a fire too if desired. 
While the Brussels are roasting, cut the bacon into lardons. Place the B-well grapeseed oil in a frying pan followed by the paprika, cayenne and herbs. Cook for 1 minute and then add the lardons. Cook until crispy and some of the fat has rendered out. Once the bacon is cooked, add the lemon juice, zest and parsley. Toss, then pour over roasted brussels and mix through one last time. 
Serve in a platter and finish with micro herbs and grated parmesan.



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