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Funky Roast Sprouts


  • 600 g sprouts
  • 100 g toasted chopped hazelnuts
  • 50 g dried cranberries
  • 100 g diced pancetta


  • Preheat the oven to 180 degrees celsius
  • Prep the sprouts by cutting off the bottoms and peeling off the outer leaves
  • Blanch the sprouts in boiling salted water for a couple of minutes and drain
  • Put the chopped hazelnuts, pancetta and cranberries in a roasting tray with a little olive oil, cook for 3-4 minutes
  • Cut some of the sprouts in half and others into 3 leaving some whole, add to the roasting tray and cook for a further 5 minutes in the oven, season with Maldon sea salt and cracked black pepper and serve


Spice up your sprouts this seaoson with this funky little brussel sprouts recipe