Transform your sprouts with a sprinkle of Light Muscovado to turn them into a festive family favourite.
Ingredients:
- 1 1/2 tbsp Billington's Unrefined Light Muscovado Sugar
- 1 tbsp olive oil
- 150g shallots, thinly sliced
- 125g Italian cubetti di pancetta
- 1kg brussels sprouts, outer leaves removed
- 50g hazelnuts, toasted and roughly chopped
- A large handful flat-leaf parsley, roughly chopped
Method:
1
Heat some of the oil in a large pan, and add the shallots and pancetta. 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.
2
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.
3
Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.
4
When ready to serve, finish with a sprinkling of parsley.
Shop the Blog
No-bake Matcha 'Brownies' with Clearspring
Matcha is one of our favourite foods! It tastes amazing in sweets so here we've used it as we would cacao to make indulgent little brownie bites.
Clearspring Matcha Latte with Plant Milk
Fancy a Matcha Latte at home? It’s a lot easier than it looks.
Clearspring's Tofu & Charred Greens with Miso Chilli Oil
Enhance your meal with this soft silken tofu recipe that includes plenty of nutritious greens. Tofu is a great source of plant protein.
