450g brussel sprouts
2 tbsp olive oil
4 rashers of back bacon
1/2 can kidney beans
1 spring onion - finely diced
Pinch of flakey salt and black pepper
Chef’s pinch of parmesan
Preheat oven to 200C
Peel off the outer layer of the sprouts and trim the tough ends.
Add to a bowl with olive oil and seasoning, toss very well to combine and rub into the sprouts.
Dice your bacon and combine with the sprouts on a sheet pan and roast for 25 minutes until crisp and slightly charred outside but tender inside. Move them around on the pan whilst cooking for even browning.
3/4’s into the cooking time, drain and rinse the beans and add to the sheet pan evenly with spring onion.
Decant into your serving dish, add a pinch of parmesan and taste for seasoning, add more salt and acid if needed.