Brussels Sprouts with Pancetta & Hazelnut

Transform your sprouts with a sprinkle of Light Muscovado to turn them into a festive family favourite.

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  1. Heat some of the oil in a large pan, and add the shallots and pancetta. Sprinkle over the Light Muscovado Sugar and gently cook, stirring every so often, on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside.
  2. Cook the sprouts in a separate large pan of salted boiling water until just tender. Drain and briefly run under cold water to stop any further cooking.
  3. Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.
  4. When ready to serve, finish with a sprinkling of parsley.