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
Ingredients
- 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
Method
- Pre-heat oven to 180C (fan).
- 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.
- Garnish with grated Parmesan or toasted pine nuts for extra jazz
Recipe by Ceri Jones