Brussels with Bacon, Cranberry and Walnuts

Your brussels could be the star of the show this festive season. Super quick, easy and a delicious addition to your Christmas dinner. Sweet, salty and smoky, we are certain that this recipe will become a Sunday dinner favourite all year round!

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3.

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Serves 4
20 Brussel sprouts trimmed and halved
1 tablespoon Mellow Yellow Cold Pressed Rapeseed Oil
2 rashers streaky bacon, chopped
Salt and Black Pepper
A small handful chopped walnuts (to serve)
A small handful chopped dried cranberries or chopped dried prunes (to serve)


Place the halved Brussel Sprouts in a small roasting tin and drizzle with Mellow Yellow Cold Pressed Rapeseed Oil.

Season with salt and freshly ground black pepper and toss around to thoroughly coat them. Dot the chopped bacon in the spaces in between the Brussels and bake at 220°C for 12-15 minutes. Perfect to cook during the last 15 minutes as your roast potatoes are finishing!

Sprinkle over the chopped walnuts and cranberries or prunes to serve.

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