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Roast Brussels Sprouts with Pons Apple Condiment

Roast Brussels Sprouts with Pons Apple Condiment

© Recipe courtesy of Julie Le Clerc

ROAST BRUSSELS SPROUTS WITH PONS APPLE CONDIMENT

Serves 6

500 g brussels sprouts, ends trimmed, halved
70 g sliced pancetta, prosciutto, or chorizo  cut in 5 cm strips
8 Pons sweet garlic  cloves, sliced
3 Tbsp Pons extra virgin olive oil (EVO)
4 Tbsp Pons apple vinegar condiment
Sea 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, pancetta 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.

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