Roasted Brussel Sprouts with Malt Glaze & Crispy Pancetta
Combine the punchy flavour of properly-cooked Brussel sprouts and the natural saltiness of pancetta with the mouthwatering contrasts of parmesan and deliciously soulful malt.
Makes :
4
Difficulty:
Easy
Preparation Time:
10 minutes (+20 minutes cook time)
Ingredients
500g Brussel sprouts, halved
100g pancetta, diced
Salt & freshly ground black pepper
2 tbsp Saunders’ Malt Extract
Freshly shaved Parmesan, to serve
Method
Preheat the oven to 200°C (fan-forced).
In a cast iron or oven-safe skillet, cook the pancetta over medium heat until golden and crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
Toss the halved Brussels sprouts in the pancetta fat along with olive oil, salt, and pepper. Spread evenly in the skillet, cut side down.
Roast in the oven for 15–20 minutes, or until the sprouts are golden and crisp on the edges.
Remove from the oven, scatter the crispy pancetta over the top, and drizzle with Saunders’ Malt Extract.
Finish with a generous shaving of Parmesan and serve warm.
Note: If you like a little spice, try topping with a sprinkling of fresh chilli!