Festive Honey Bacon Sprouts
with Toasted Hazelnuts | Perfect for sharing
Get in the festive spirit with these Festive Sprouts. Roasted to crispy perfection and served with toasted hazelnuts, salty bacon and a drizzle of honey, this is a delicious festive side.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Nuts May contain Nuts)
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the Brussels sprouts and halve through the root.
b) Pop the sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, roughly crush the hazelnuts in the unopened sachet using a rolling pin.
b) When the sprouts have 10 mins remaining, pop a medium frying pan on medium heat (no oil).
c) Once hot, add the hazelnuts and dry-fry until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
d) Once toasted, remove to a bowl and set aside.
a) Return the (now empty) pan to medium-high heat and add a drizzle of oil. Once hot, add the bacon lardons. Stir-fry until golden, 3-4 mins.
b) Add the honey and 2 tbsp water. Simmer until sticky, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Toss the roasted sprouts in the pan and mix them together with the sticky honey bacon.
d) Transfer to a sharing bowl and finish with a sprinkle of toasted hazelnuts.