Roasted Brussels Sprouts with Parsnips & Pancetta

No more soggy over boiled sprouts. Sprouts caramelize when roasted and mixed with salty pancetta and sweet parsnips it’s a side dish with a spark.

Serves 4, depending on quantity of other sides


  • 500g Brussels sprouts, outer leaves removed and cut in half lenghtways
  • 500g parsnips, small cubed to the same sort of size as the sprouts
  • 100g cubed bacon or pancetta
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt & pinch black pepper
  • pinch of ground nutmeg


  1. Pre-heat oven to 180C (fan).
  2. Toss toegther the iingredients in a large bowl, lay out on a baking tray and bake in the oven for 20 minus until the parsnips are tender and the sprouts charred.
  3. Garnish with grated Parmesan or toasted pine nuts for extra jazz

Recipe by Ceri Jones