• 500g Brussels sprouts
  • 1 tsp butter, for greasing
  • 2 x 180g packs dry cure oak smoked pancetta, cut in half
  • 1 tbsp honey
  • 30g blanched almonds, chopped
  • 6 sprigs fresh thyme


  1. 1

    Preheat the oven to 200°C/gas mark 6. Bring a pot of water to the boil and cook the sprouts for 5 minutes. Drain and refresh under cold water, then dry.

  2. 2

    Grease a large roasting tin with butter and wrap half a slice of pancetta around each sprout, using cocktail sticks to secure them. Place them in the tray, drizzle over the honey and sprinkle over the chopped almonds and thyme.

  3. 3

    Bake for 15 minutes, until the pancetta is crisp and the nuts are toasted.

Nutritional Details

Each serving provides
  • Energy 561kj 134kcal 7%
  • Fat 8.9g 13%
  • Saturates 3.1g 16%
  • Sugars 3.8g 4%
  • Salt 0.82g 14%

% of the Reference Intakes

Typical values per 100g: Energy 779kj/186kcal

Each serving provides

4.6g carbohydrate 2.2g fibre 7.9g protein

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