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