Maple Roasted Sprouts with Pancetta and Hazelnuts

Bacofoil’s Sticky Festive Favourites

IN SEARCH OF THE PERFECT CHRISTMAS SIDES? LOOK NO FURTHER!

Bacofoil®’s Sticky Festive Favourites are the perfect companions to your Christmas roast. They’re delicious and the whole family will love them. The best part is they’re easy to make!

HONEY-ROASTED ROOT VEGETABLES:

You can add some sweet potato too, or try some leeks if you like…

Serves: 6-8
Preparation Time: Approx 5
 minutes
Cooking Time: 1 hour cooking

HONEY ROASTED ROOT VEGETABLES

INGREDIENTS:

  • 350g parsnips, peeled
  • 350g long thin carrots (or baby carrots, or large carrots cut into 2 or 3 pieces)
  • 1 tbs olive oil
  • 3 tbs honey
  • sea salt and black pepper
  • fresh thyme leaves

METHOD:

  1. Preheat the oven to 170ºC fan/190ºC/Gas 5. Line a shallow roasting tin or baking tray with Bacofoil Non-Stick Foil
  2. Cut the parsnips in half lengthways (or quarters if very large) and blanch in a pan of boiling water for 3-4 minutes. Drain in a colander and allow to steam-dry a little before tipping into a bowl
  3. Add the carrots to the bowl of parsnips and drizzle over the oil and honey. Season with a good pinch of sea salt and black pepper. Toss gently, ensuring all the vegetables are evenly coated, then tip onto the lined tray in a single layer. You may need to use 2 trays to allow the vegetables some room when roasting so that they cook evenly and crisp up nicely
  4. Roast for 35 minutes, then add the thyme and cook for a further 10-15 minutes until nicely caramelised around the edges. Serve with the rest of the thyme leaves sprinkled over.

SAUSAGE STUFFING BAUBLES:

These could also be made with a vegetarian stuffing mixture.

Makes: 12
Preparation Time: Approx 20
 minutes
Cooking Time: 25 minutes cooking

SAUSAGE STUFFING BAUBLES

INGREDIENTS:

  • 1 red onion, very finely chopped
  • 1 tsp olive oil
  • 400g good quality sausagemeat (with a high meat content)
  • 2 tbs chopped fresh herbs – a mix of sage, rosemary, thyme, parsley and oregano works well
  • 75g dried apricots, chopped
  • 50g dried cranberries, roughly chopped but not too small
  • 40g fresh breadcrumbs
  • 12 strips thinly sliced smoked pancetta
  • 12 sprigs rosemary

METHOD:

  1. Preheat the oven to 160ºC fan/180ºC/Gas 4. Line a shallow roasting tin or baking tray with Bacofoil Non-Stick Foil
  2. Fry the onion gently in the oil over a medium-low heat for 5 minutes until soft but not brown. Allow to cool for a few minutes
  3. Meanwhile place the sausagemeat into a bowl with the chopped herbs, apricots, cranberries and breadcrumbs. Add the cooled onions and mix thoroughly (it’s easiest to use clean hands to do this) then chill for 10 minutes.
  4. Form into 12 balls, then wrap each one in a strip of pancetta. Add a sprig of rosemary to look like the hanging string, going through the pancetta to secure it. Place onto the lined tray with the join of the pancetta facing down and cook in the oven for 15-20 minutes. Ensure the stuffing is cooked through completely and serve alongside your Christmas roast

MAPLE ROASTED SPROUTS WITH PANCETTA AND HAZELNUTS:

This is an easy and delicious way to cook your sprouts on Christmas day. There’s enough here to feed a large family, depending on how many sprouts your guests like to eat – but be warned, they may eat more than usual!

Serves: 6-8
Preparation Time: Approx
10 minutes
Cooking Time: 20-25 minutes cooking

Maple Roasted Sprouts with Pancetta and Hazelnuts

INGREDIENTS:

  • 400g sprouts, trimmed and halved
  • 150g diced pancetta or bacon lardons, smoked or unsmoked
  • 4 tbs pure Maple syrup
  • black pepper
  • 50g hazelnuts, roughly chopped

METHOD:

  1. Preheat the oven to 160ºC fan/180ºC/Gas 4. Line a shallow roasting tin or baking tray with Bacofoil Non-Stick Foil
  2. Trim and halve the sprouts then put into a bowl with the pancetta. Season well with black pepper then drizzle over the maple syrup. Toss well to combine
  3. Tip the sprouts onto the lined tray and roast for 15 minutes. Turn the sprouts then sprinkle over the nuts and cook for a further 5-10 minutes or until the sprouts are golden and just tender.

Enjoy!