You’ve probably had brussels sprouts and bacon with your Christmas lunch, but have you tried roasted sprouts with pancetta and sweet apple wedges?
Or, take a look at our classic brussels with chestnuts recipe.
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Ingredients
- 800g brussels sprouts, trimmed, large ones halved
- 3 eating apples (we used cox), cored and cut into thick wedges
- Olive oil for roasting
- A few fresh rosemary sprigs
- 140g unsmoked pancetta cubes
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Method
- Heat the oven to 200ºC/180ºC fan/ gas 6. Cook the sprouts in a pan of boiling water for 2-3 minutes to soften a little. Drain in a colander, then leave for a minute to dry out.
- Toss the sprouts with the apples and olive oil in a large roasting tin (they need enough room to really spread out). Scatter over the rosemary and pancetta. Roast for 30-35 minutes, stirring halfway through, until the sprouts and apples are tender and the pancetta is crisp. Serve.
Nutrition
- 166kcals Calories
- 9.7g (2.8g saturated) Fat
- 6.8g Protein
- 9.8g (8.5 sugars) Carbs
- 6.1g Fibre
- 0.7g Salt
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