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
You might also like...
Biona's Quick & Spicy Lentil Ratatouille with Lime Yoghurt
Looking for a quick, healthy, and flavourful dish? This spicy lentil ratatouille with lime yogurt is the perfect weeknight dinner. Serves: 2 Prep: 10 mins.
- September 12, 2024
- 1 m read
Breathe In Mojito Mocktail
Summer is here and we are in the mood to celebrate the long, hot summer days with something special..
- June 28, 2024
- 1 m read