Carrots with bacon & marmalade butter
Take the humble carrot to new heights with an irresistible bacon and marmalade butter. This makes a great Christmas dinner side
Roasted garlic & parmesan sprouts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 600g brussels sproutshalved
- 50g buttermelted
- 2 garlic clovescrushed
- 50g panko breadcrumbs
- 25g parmesanor vegetarian alternative, finely grated
Nutrition: Per serving
- kcal164
- fat10g
- saturates6g
- carbs10g
- sugars3g
- fibre6ghigh
- protein6g
- salt0.3g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the brussels sprouts into a bowl, drizzle over the melted butter, add the garlic and season. Toss the sprouts until they’re well coated in the butter, then add the breadcrumbs and parmesan, and toss again.
step 2
Tip the sprouts onto a baking tray, making sure they’re well-spaced apart in a single layer. (If they’re packed too closely they will steam instead of roasting.) Place as many as possible cut-side down for maximum crispiness. Press any excess crumbs onto the sprouts to help them stick.
step 3
Roast for 25-30 mins until crisp and golden.
