Roasted Brussels Sprout Salad

Name: Roasted Brussels Sprout Salad
Prep time: 10 min
Cook time: PT15HM
Total time: 15 h 10 min
Yield: 4
Ingredients: Brussel Sprouts; Pancetta lardons; Balsamic vinegar; Salt; Walnuts; Hazlenuts; Pomegranate seeds; Pepper

Ingredients

500g sprouts, cut in half
150g pancetta lardons
150ml Balsamic vinegar
20g Walnuts lightly crushed
20g Hazelnuts lightly crushed
15g Pomegranate seeds
Pinch of salt and pepper to season

Cooking instructions

SERVES 4 - 6

Scroll down for detailed instructions.

Fry pancetta till crispy.
Add sprouts and vinegar to the pan and cook for 2-3 minutes, tossing occasionally.
Put the sprouts on a roasting tray and bake at 200 degrees for 10 minutes, until sprouts are tender and balsamic is absorbed and glossy.
Remove sprouts from the oven, season and toss together with the crushed nuts.
Pour into a bowl and garnish with pomegranate seeds.