DELICIOUS IRISH SIDES.
JAMES &TJ O’SHEA Co. Kilkenny
ROASTED SPROUTS WITH PANCETTA AND PECANS
1. Pre-heat the oven to 180°C fan. 2. Wash and peel the sprouts, then slice in half and tip into a large roasting tin. 3. Finely slice the red onion and tip into the roasting tin. 4. Add the pancetta to a large, cold frying pan and set over a medium heat. Cook until just crisp and the fat has started to melt. 5. Empty into the roasting tin along with all the juices, drizzle with maple syrup and vinegar, then toss well. 6. Add the thyme and bay leaves and drizzle with a little olive oil, then roast for 20 minutes. 7. Mix in the pecans and return to the oven for 5-7 minutes, then serve immediately.
Serves: 4-6 Time: 30 mins 500g Brussels Sprouts
150g Diced Pancetta 1 medium Red Onion 50g Pecans A few sprigs of Fresh Thyme 2 Bay Leaves 1 tbsp Red Wine Vinegar 1 tbsp Maple Syrup or Honey 2 tbsp Olive Oil
CATHERINE FULVIO
ANTHONY & ENDAWELDON, BRUSSELS SPROUT GROWERS Swords, Dublin
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