Brussels sprouts are always a good idea at Christmas, especially when they are roasted with pancetta, garlic and Parmesan. They make an easy, flavourful appetiser or side dish.
Ingredients
200g diced pancetta
Stem of Brussels sprouts
2 garlic cloves, minced
50g parmesan, grated
1/2 tsp smoked paprika
1 tsp mixed herbs
1 tbsp pumpkin seeds
Method
Preheat the oven to gas mark 5 / 190 degrees
Add the pancetta to a cast iron skillet and cook on a medium heat until crispy
Add in the garlic and fry for 2-3 minutes
Remove the stem from each sprout and cut in half, place the Brussels sprouts, paprika and mixed herbs into the skillet and cook for 3-5 minutes costing in the pancetta and garlic juices
Sprinkle with grated parmesan and season with salt and pepper and roast for 25-30 minutes
Once cooked, plate up the Brussels and top with sliced parmesan and pumpkin seeds
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