Honey Bacon Christmas Sprouts
with Toasted Hazelnuts | Serves 2
The best way to enjoy sprouts! Roasted to make them slightly crispy and extra tender, toasted hazelnuts, salty bacon and a drizzle of honey bring it all together to make these sprouts anything but ordinary. Serve up as a delicious festive side to any meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Brussels Sprouts
25
Hazelnuts
(Contains Nuts May contain Nuts)
60
British Smoked Bacon Lardons
15
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the Brussels sprouts and halve them through the root.
b) Pop the sprouts onto a baking tray and drizzle with oil. Season with salt and pepper, then toss to coat.
c) When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
d) Meanwhile, roughly chop the hazelnuts.
a) When the sprouts have about 10 mins left, pop a medium frying pan on medium heat (no oil).
b) Once hot, add the hazelnuts and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, remove to a bowl and set aside.
d) Pop your (now empty) frying pan back on medium high heat with a drizzle of oil.
a) Once the pan is hot, add the bacon lardons. Stir-fry until golden and crispy, 3-4 mins, then add the honey and 2 tbsp water. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) Simmer until sticky, 1-2 mins, then remove from the heat.
c) Toss the roasted sprouts in the pan and mix them with the sticky honey bacon.
c) Serve in a large sharing bowl with a sprinkling of toasted hazelnuts.
Enjoy!
