Roasted Sprouts with Bacon + Parmesan

Sprouts get a bad name but treated well and cooked in the right way they can be utterly delicious. Here sprouts are served exactly as they should be. With cheese. With bacon. With breadcrumbs. And roasted into crispy morsels that I could quite happily snack on all day. 


Serves 2 adults and 2 children but just increase as necessary


500g brussel sprouts, trimmed and cut in half

2 tbsp olive oil

2 sprigs rosemary

140g pancetta

20g breadcrumbs

30g grated Parmesan  


Preheat the oven to 200oC and line a large roasting tin. Set aside.

Bring a medium saucepan of water to the boil and add the Brussels sprouts. Cook for 3 minutes before draining and leaving to steam dry for 5 minutes. Meanwhile, add the olive oil (or juices from your roast) to the roasting tin along with the rosemary sprig and pancetta. Add the sprouts and toss everything together. Place in the oven for 20 minutes.

Whilst this is cooking mix together the breadcrumbs and grated Parmesan. After 20 minutes of cooking remove the sprouts and scatter over the Parmesan crumbs. Place back in the oven for a further 10-15minutes until golden and the edges of the sprouts are going a little crispy.