Roasted Brussels sprouts with pancetta and honey

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Brussels sprouts with pancetta

Serves 6
 
Preheat the oven to 220˚C/200˚C fan/gas mark 7. Toss 650g trimmed Brussels sprouts with 2 tbsp olive oil, 100g chopped Lidl dry-cured rashers and a generous sprinkling of Kania salt and black pepper. Transfer to a baking tray lined with tin foil and roast for 20 minutes until tender and caramelised, stirring occasionally. Return the warm sprouts to the (clean) mixing bowl and toss with 1 tbsp each olive oil and honey until coated. Serve warm.
 
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