About this recipe:An exotic take on roast Brussels sprouts, this side dish is perfect alongside your winter roasts but so good that you might want to enjoy it on its own.
150g cubed pancetta
1kg Brussels sprouts, trimmed and halved
1 tablespoon olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste
5 tablespoons pine nuts
4 tablespoons sultanas, raisins or currants
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Preheat oven to 180 C / Gas 4. Place the Brussels sprouts, pecans, olive oil and garlic onto a large rimmed baking tray, and toss the ingredients together until well combined and coated with oil. Spread out into a single layer, and turn the Brussels sprouts to face cut sides down.
Cook the pancetta cubes in a frying pan till just crisp. Reserve a spoonful of the rendered fat.
Toss the Brussels sprouts with the reserved pancetta fat, olive oil, balsamic vinegar and seasoning. Place in a single layer in a roasting tin.
Roast in the preheated oven till just turning golden brown, about 15 to 20 minutes. Then add the pancetta, pine nuts and sultanas, and roast for an additional 10 minutes.
You can use chopped streaky bacon instead of pancetta.
Other nice additions would be a few tablespoons of capers and/or a teaspoon of grated lemon zest.