Brussels Sprouts with Pancetta & Hazelnuts by Billington's

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    8


[embed]https://youtu.be/4X95xMpEJL8[/embed] Transform Brussels sprouts with pancetta and hazelnut with the added sweeteness from unrefined light muscovado sugar, sprouts will never be the same again! For more information on unrefined brown sugars and how they can enhance your Christmas baking visit www.billingtons.co.uk.

Method

  1. Heat some of the oil in a large pan, and add the shallots and pancetta.

    • 150g Shallot(s) (Thinly Sliced)
    • 1 tbsp Olive Oil
    • 125g Pancetta
  2. Sprinkle over the light muscovado sugar and gently cook, stirring every so often, on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside.

    • 1½ tbsp Billington's Unrefined Light Muscovado Sugar
  3. Cook the sprouts in a separate large pan of salted boiling water until just tender. Drain and briefly run under cold water to stop any further cooking.

    • 1kg Brussels Sprouts
  4. Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.

    • 50g Hazelnuts (Toasted & Roughly Chopped)
  5. When ready to serve, finish with a sprinkling of parsley.

    • A Large Handful Parsley (Roughly Chopped)

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