freshly baked brussel sprouts with Pancetta & Hazelnut

Brussels Sprouts with Pancetta & Hazelnut

November 09, 2023
Transform your sprouts with a sprinkle of Light Muscovado to turn them into a festive family favourite.


  • 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



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.


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.


Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.


When ready to serve, finish with a sprinkling of parsley.