Make Brussels sprouts the star of the show with our twist on this traditional side. Our Roasted Sprouts with Maple Bacon and Hazelnuts mixes the saltiness of bacon with the sweetness of maple syrup in just the right amounts. The hazelnuts finish it off with a creamy crunch. Ready in just 25 minutes, this dish won’t hang around on your kitchen table for long this festive season.
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 conflict 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.
/ serving 2 people
/ serving 2 people
a) Pre-heat your oven to 200°C. Trim the brussels sprouts and halve them through the root. b) Roughly chop the hazelnuts. Pop the brussel sprouts on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. c) Roast in on the top shelf of your oven until browned and tender, 18-20 mins. Turn halfway through cooking.
a) Meanwhile, when the sprouts have about 10 mins left, pop a medium frying pan on medium heat (no oil!). b) Once hot, add the hazelnuts and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily. c) Once toasted, remove to a bowl and set aside. Pop your frying pan back on medium high heat.
a) Add a drizzle of oil to your pan and then add the bacon lardons. Stir fry until golden and crispy, 3-4 mins, then add the maple syrup and 2 tbsp of water. Simmer until sticky, 1-2 mins, then remove from the heat. b) Toss the roasted sprouts in the pan and coat them in the maple bacon. c) Serve in a bowl with a sprinkling of toasted hazelnuts. Enjoy!