This is a discard. Not in a bad way, it just wouldn’t fit into on the newest book, which will be out there ready for pre-order any day now. It is a great side dish, for anything you usually eat. Lots of kids have issues with Brussels Sprouts (heck, so do adults) but this is quite delicious and you should really give it a whirl.
Overcooking the Brussels is easy to do, so don’t add time, they will continue to cook after you have removed them from the bowl. Go with it. Embrace it. Eat it!
Thanks to Tash from Little Bit of Thyme for this pic. Her beautiful pictures grace the new book, including the cover...even though she keeps telling me she doesn’t do portraits!! I am delighted with her beautiful work and cannot wait for you all to see it! Thanks Tash!
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- Handful pecans
- 100 g bacon, diced
- 20 g Extra Virgin Olive Oil (EVOO) BUY
- 3 cloves garlic
- 1 red onion, halved
- 600 g Brussels Sprouts, halved
- 1 lemon, juice only
- 2 tsp muestard
- 40 g soy or tamari sauce
- 20 g pure maple syrup
- Pinch Pink Salt Flakes BUY
- freshly ground black pepper to taste
Place pecans onto a lined baking tray and into a cold oven set to 200°C. Toast for 10 minutes exactly. Remove and cool.
Fry the bacon until crisp and drain. Set aside.
Place EVOO, garlic and onion into TM bowl and cop 3 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add all other ingredients except pecans and bacon and cook 6 min/Varoma/Reverse/speed 1.
Place onto serving platter and top with toasted nuts and diced bacon. Serve warm.