Salads like this are my favourite: full-flavoured veg, a sharp cheese, a sweet dried fruit, and a crunchy toasted nut. Winter is the perfect time for warm salads, and it just so happens that the brussels sprouts that are so ubiquitous at this time are so delicious when fried or roasted until browned and crisp. […]
Sliced and sauteed brussels sprouts (always best with a little crisp left in the leaves) forms the basis of this endlessly customisable and totally yum cheesy quesadilla.
Our kids absolutely love Brussels Sprouts, so much so that they request them to be cooked and packed in their school lunches. So today we thought we would have a play around and add some extra flavour to them by adding some bacon and garlic from a recipe I found in Pete Evans Family Food cookbook.
We hope you enjoy the as much as we did.
