Roast Sprouts with Bacon, Spring Onion, Parmesan and Kidney Beans

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