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Funky Roast Sprouts

Funky roast sprouts

Get everyone on board with sprouts this Christmas with this delicious recipe, using pancetta & cranberries.

Ingredients
  

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

Instructions
 

  • Preheat oven to 180 C degrees.
  • 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 in the oven for 3-4 minutes
  • Cut some of the sprouts in half and others into thirds, leaving some whole, then 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.