Roast sprouts, apples and pancetta
- Published: 19 Jan 17
- Updated: 18 Mar 24
You’ve probably had brussels sprouts and bacon with your Christmas lunch, but have you tried roasted sprouts with pancetta and sweet apple wedges?
Or, take a look at our classic brussels with chestnuts recipe.
-
Serves 8
-
Hands-on time 15 min, oven time 30-35 min
Ingredients
- 800g brussels sprouts, trimmed, large ones halved
- 3 eating apples (we used cox), cored and cut into thick wedges
- Olive oil for roasting
- A few fresh rosemary sprigs
- 140g unsmoked pancetta cubes
Method
- Heat the oven to 200ºC/180ºC fan/ gas 6. Cook the sprouts in a pan of boiling water for 2-3 minutes to soften a little. Drain in a colander, then leave for a minute to dry out.
- Toss the sprouts with the apples and olive oil in a large roasting tin (they need enough room to really spread out). Scatter over the rosemary and pancetta. Roast for 30-35 minutes, stirring halfway through, until the sprouts and apples are tender and the pancetta is crisp. Serve.
- Recipe from December 2016 Issue
Nutrition
- Calories
- 166kcals
- Fat
- 9.7g (2.8g saturated)
- Protein
- 6.8g
- Carbohydrates
- 9.8g (8.5 sugars)
- Fibre
- 6.1g
- Salt
- 0.7g
delicious. tips
If you’re serving this for vegetarians, replace the pancetta with chopped macadamia nuts.
Blanch the sprouts (step 1) 12 hours ahead, cool under cold running water, then drain. Cover with damp kitchen paper and keep in the fridge.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Brussels sprouts recipes
Brussels sprouts with spiced breadcrumbs
Don’t let your brussels be boring this Christmas – try...
-
Easy
Save recipe
Brussels sprouts recipes
Bacon, broccoli and brussels sprout pasta bake
Give brussels sprouts a new lease of life in this...
-
Easy
Save recipe
Christmas trimmings, sides and sauces
Brussels sprouts with chestnuts and orange herb butter
Banish soggy sprouts from your memory forever with this simple...
-
Easy
Save recipe
Brussels sprouts recipes
Sprout, bacon and red pepper panzanella
Sprouts aren’t just for Christmas! This wintry take on Italy’s...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
[…] and topped with a tahini dressing (see above– told you I’m obsessed). They can be roasted with apples and rosemary (pancetta optional) for something as autumnal as golden leaves. They can […]