Billington’s Brussels Sprouts with Caramelised Shallots, Pancetta & Toasted Hazelnuts

Transform your sprouts with a sprinkle of light muscovado to turn them into a festive family favourite.

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Billington’s Brussels Sprouts with Caramelised Shallots, Pancetta & Toasted Hazelnuts

  • 40 minutes
  • Serves 8-10
  • EASY
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Ingredients

Method

  • 1tbsp Olive oil
  • 150g Shallots, thinly sliced
  • 1 ½tbsp Billington’s Unrefined Light Muscovado Sugar
  • 125g Italian cubetti di pancetta
  • 1kg Brussels sprouts, outer leaves removed
  • 50g Hazelnuts, toasted and roughly chopped
  • A large handful flat-leaf parsley, roughly chopped
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  • 1.Heat some of the oil in a large pan, and add the shallots and pancetta. Sprinkle over the sugar and gently cook, stirring every so often, on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside.
  • 2.Cook the brussels in a separate large pan of salted boiling water until just tender. Drain and briefly run under cold water to stop any further cooking.
  • 3.Place the shallot and pancetta mix back on to a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.
  • 4.When ready to serve, finish with a sprinkling of parsley.