Roasted Brussels sprouts with pancetta

0
311

Serves 8


  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Trim 1kg Brussels sprouts and cut in half, cutting larger ones into quarters.
  3. In a bowl, toss the sprouts with 2 tbsp olive oil, 120g chopped pancetta and a generous sprinkling of salt and black pepper.
  4. Transfer to a rimmed baking tray or roasting tin and roast for 25 minutes or until tender and browned around the edges, stirring occasionally. Serve hot

Top tip:
Use leftover baked ham instead of pancetta, if you prefer – a great way to use Christmas leftovers to make a new side dish in the days after the big feast.