• 1 tsp Olive Oil
  • 350g Brussel Sprouts
  • 1 cup bacon pieces
  • 1 cup sour cream
  • 1/4 cup finely grated parmesan
  • Vogel's Original Toast


  1. Preheat the oven to 180.
  2. Stir the sour cream and chopped chives together with a pinch of salt and pepper.  Place in the fridge until serving.
  3. Toss the Brussels in oil, salt and pepper on a lined baking tray and bake at 180 for ten minutes.  After ten minutes, toss the brussels, coat with Parmesan and bake for a further 10 minutes.
  4. While the Brussels are baking, fry bacon bits until crispy.
  5. To serve, top toasted Vogel’s with a generous spoonful of sour cream, parmesan crusted Brussel Sprouts and add a sprinkling of bacon. Enjoy!!


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