Pre-heat the oven to 190C/170C fan.
Cut any large sprouts in half so you have bite-sized pieces.
In a small bowl, mix together the Crisp 'n Dry and honey. Place the sprouts into a baking tray and drizzle over the oil & honey mixture. Toss the sprouts so they're evenly coated. Season with salt.
Roast for 15 minutes, remove from the oven and turn the sprouts. Add the pancetta to the tray and return to the oven for a further 10 minutes until the sprouts are crisp on the outside and soft in the middle.
Serve.
The recipe serves 4-6 and is easily adjusted to feed more or less people. The nutritional information provided per serving assumes the recipe serves 6 and excludes additional salt added during cooking.
The recipe contains one portion of fruit and vegetables per serving.
Serving: 1portion | Calories: 89kcal | Carbohydrates: 6.7g | Protein: 4.2g | Fat: 5.7g | Saturated Fat: 1.6g | Sodium: 40mg | Fiber: 2.5g | Sugar: 2.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Course: Side Dish
Cuisine: British
Keyword: Christmas, Dairy-Free, Gluten-Free, Roast Dinner, Sunday Roast
Author: Charlotte Oates