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Roasted Brussels Sprouts with Lardons

4-6 people
25 min

Ingredients

  • 600g Brussels sprouts, trimmed, larger ones halved

    2 tbsp olive oil

    Salt and black pepper

    100g lardons

Main

  • 600g Brussels sprouts, trimmed, larger ones halved

    2 tbsp olive oil

    Salt and black pepper

    100g lardons

Method

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1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2. Place the Brussels sprouts in a large bowl. Drizzle with olive oil and season with salt and black pepper, tossing to coat.

3. Transfer the sprouts onto a large baking tray, making sure they’re spread out in a single layer. Scatter the lardons evenly over the sprouts.

4. Roast for 25 minutes until golden, turning halfway through.

5. Serve immediately.

 

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Method

Copy Text

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.

2. Place the Brussels sprouts in a large bowl. Drizzle with olive oil and season with salt and black pepper, tossing to coat.

3. Transfer the sprouts onto a large baking tray, making sure they’re spread out in a single layer. Scatter the lardons evenly over the sprouts.

4. Roast for 25 minutes until golden, turning halfway through.

5. Serve immediately.