This fantastic Billington’s recipe transforms your brussels sprouts with a sprinkle of light muscovado and turn them into a festive family favourite.
Preparation time: 20 minutes
Cooking time: 20 minutes
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
- 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.
- 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.
- 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.
- When ready to serve, finish with a sprinkling of parsley.