Method:
Preheat the oven to 220C/fan 200C/gas 7.
Scatter the breadcrumbs and chopped-up butter to a baking tray. Place in the oven for 5-10 minutes until golden. Place the Brussel sprouts on a parchment lined baking sheet. Drizzle 2 tbsp of olive oil and season with salt and pepper. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy. Remove from the oven and set aside.
In a pan heat ½ tbsp of olive oil and fry the lardons until crispy. Add to the roasted sprouts along with Cranberry, Port & Orange Sauce and the breadcrumbs and mix. Scoop into a serving dish and top with the grated Parmesan.
Serves: 6
Ingredients:
- 50g Breadcrumbs
- 25g Butter
- 2 ½ tbsp Olive oil
- 450g Brussel sprouts, halved.
- 300g Unsmoked lardons
- 50g Parmesan
- 3 tbsp Tracklements Cranberry, Port & Orange
