• 500 g Brussels sprouts
  • 2 x 180g packs Taste the Difference dry cure oak smoked pancetta (you might not need the whole pack, depending on size of Brussel sprouts), cut in half
  • 30 g blanched almonds, chopped
  • 1 tbsp honey
  • 6 sprigs fresh thyme
  • 1 tsp butter, for greasing


  1. 1

    Preheat the oven to 200°C/180°C fan/gas mark 6. Bring a pot of water to the boil and cook the sprouts for 5 minutes. Drain and refresh under cold water, then dry.

  2. 2

    Grease a large roasting tin (you might need two) and wrap half a slice of pancetta around each sprout, using cocktail sticks to secure them. Place them in the tray, drizzle over the honey and sprinkle over the sliced almonds and thyme.

  3. 3

    Bake for 15 minutes, until the pancetta is crisp and the nuts are toasted.


    TIP: you can use any leftover pancetta to lay over your turkey

Nutritional Details

Each serving provides
  • Energy 1038kj 248kcal 12%
  • Fat 18.0g 26%
  • Saturates 7.2g 36%
  • Sugars 3.8g 4%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 1168kj/279kcal

Each serving provides

4.5g carbohydrate 0.6g fibre 16.7g protein

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