Friday, 21 December 2012

Bacon and Chestnut brussel sprouts

I recently saw Ina Garten roast her brussells sprouts and though it was a great idea, all vegetables take on a natural sweetness when roasted, so I decided to test it out. I removed the outer leaves of the sprouts and made sure that the sprouts were clean. Place the sprouts in a roasting tray and roast them for 15-20 minutes until only just tender. In a large saucepan add 50g of butter and fry 100g of pancetta pieces, when the pancetta is browned add 100g of chopped chestnuts (you can get them ready prepared) and then add the sprouts and toss well. Season with a good pinch of sea salt and serve.

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