Sprouts fried with bacon and Tuscan seasoning, in a creamy sauce - what's not to love?
serves 4-6 as a side
1 tbsp Carla’s Tuscan Blend
500g brussels sprouts
4 rashers streaky bacon or approx. 80g bacon lardons
¼ pint double cream
1 tbsp finely grated parmesan
Prepare sprouts, trimming off the stalk end, peeling off the very outer layer and slicing in half.
Snip the streaky bacon into small pieces, or skip this step if using lardons.
Preheat a frying pan over a medium heat with a drizzle of oil. Add the sprouts and bacon, and 1 tbsp of Tuscan seasoning.
Fry until the bacon is crispy and the sprouts are soft and caramelised. Add more oil as needed, as its important the sprouts don't stick to the pan and burn.
Add quarter of a pint of double cream and the parmesan and simmer until you have a thick and creamy sauce.
Serve immediately, garnishing with some more Tuscan sprinkled on top (if desired)