Saturday 21 April 2018

brussels Sprouts, Walnut and Cranberry Stir-fry

Neven Maguire

Serves eight to 10.


900g/2lb Brussels sprouts, outer leaves removed and trimmed

50g/2oz walnut halves, broken into pieces

2 tbsps rapeseed oil

1 red onion, peeled and finely sliced

10 rindless streaky bacon rashers, diced

2 garlic cloves, finely chopped

50g/2oz butter

50g/2oz dried cranberries

Salt and freshly ground black pepper


Place the Brussels sprouts in a pan of lightly salted water and bring to the boil, then reduce the heat and simmer for four to five minutes until tender. Heat a frying pan and add the walnuts. Cook for a few minutes until evenly toasted, tossing occasionally to prevent them from burning.

Tip into a bowl and set aside.

Next, reheat the frying pan. Add the oil and then tip in the onion and bacon.

Sauté for two to three minutes until the onion has softened and the bacon is beginning to crisp. Stir in the garlic and sauté for another minute, or until the bacon is crisp and lightly golden.

Drain the sprouts and return to the pan with the butter, tossing until melted.

Add the bacon and onion mixture, walnuts and cranberries. Stir until well combined and season to taste.

Tip the sprouts into a warmed dish and place on the table.

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