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- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Toss together the Brussels sprouts, olive oil, 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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