With just a few key ingredients, you can transform the humble brussels sprout into something fabulous! Pons apple condiment provides a lovely balance of acidity and sweetness, while Pinoli pine nuts are the perfect finishing touch.

Serves 6

500g Brussels sprouts, ends trimmed, halved
70g sliced salami, coppa, prosciutto, or chorizo cut in 5cm strips
8 Pons sweet garlic cloves, sliced
3 Tbsp Pons extra virgin olive oil (EVO)
4 Tbsp Pons apple vinegar condiment
Salt and freshly ground black pepper
3 Tbsp Pinoli pine nuts, toasted
Shaved Grana Padano, or Parmigiano Reggiano to serve

Preheat oven to 190°C. Place Brussels sprouts, pancetta and garlic in a large bowl. Drizzle with EVO and apple condiment, season with salt and pepper and toss well to evenly coat. Place Brussels sprouts, coppa and garlic in a single layer in a low-sided oven pan, scrape all the oil and apple vinegar juices from the bowl over the Brussels sprouts.

Roast for 15-20 minutes or until sprouts are tender and golden-brown, tossing once or twice during cooking for even browning. Serve hot, scattered with pine nuts and shavings of Grana Padano.

Recipe by Julie Le Clerc



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