Sunday 28 December 2014

Roasted Sprouts with Bacon Lardons

Merry Christmas!  We ate late and enjoyed the spatchcock turkey with fennel and orange, roasted potatoes, buttered swede, carrots roasted in cumin, gorgeous gravy and finally this recipe for simple roasted sprouts.  The original recipe called for a roasting time of 30 minutes, this is too long in my humble opinion so have changed the recipe to 20 minutes, I suppose it depends how well you like them cooked. 


Ingredients
1½ kg brussels sprouts, trimmed
200g smoked bacon lardons
1 tsp vegetable oil
Salt and freshly ground black pepper
.
Method
Heat oven to 220C. Bring a large pan of water to the boil, add the sprouts and cook for 5 minutes. Drain and refresh in cold water.
Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 20 minutes, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

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