Servings: 5 · Prep Time: 5 mins · Cooking Time: 25 mins
Total Time: 30 mins
Sides | Quick
These salty and crispy pancetta brussel sprouts make for the perfect tray bake this Christmas and can be served to your family and friends in just 30 minutes. Trust me, I know not everyone loves a brussel sprout or two, but what if you could whip up a super easy dish that will convert all brussel sprout haters?
- Cooked chestnuts (180g)
- Pancetta (60g, sliced into small pieces)
- Olive oil (1 1/2 tbsp)
- Brussel sprouts (450g, trimmed and halved)
- Lemon wedge (1, juice only)
- Shallots (2, peeled and halved)
- Garlic cloves (2, minced)
- Black pepepr (To taste)
- Chicken stock cube (1 + 60ml water)
Begin by preheating your oven to 225c.
Add the brussel sprouts, pancetta, garlic and olive oil to an oven proof roasting tray and toss together. Add the halved shallots and black pepper to taste.
Place the tray at the top third of the oven and cook for 25 minutes. Boil a kettle and add 60ml water to a chicken stock cube and mix completely until dissolved.
Take out the sprouts half way through and add the chestnuts before tossing everything together. Place back in the oven to cook for the remaining time.
Once cooked, remove the dish from the oven and pour over the water, making sure to mix everything together including the crispy pancetta bits.
Squeeze a wedge of lemon over the tray bake.
Serve & enjoy!