Nothing shouts of christmas food more than cranberry and brussel sprouts! They're a staple part of the menu for the festive season! This quick and easy recipe is perfect for your Christmas dinner!
The flavour of brussel sprouts on their own, are often an acquired taste, a bit like the Marmite theory - you either love them or hate them! I've converted so many people with this recipe, so I thought it was time to share!
You will need:
- 1 packet brussel sprouts – washed, peeled and a cross cut in the top of each sprout
- 2 large carrots – peeled and chopped into cubes
- 1 onion – peeled and chopped
- 1 pack of bacon lardons - smoked
- 1 tbsp olive oil
- 1-2 sprigs fresh thyme
- 2 tbsp cranberry jelly
- 1 tbsp brandy
Preheat the oven to 200°c/ 400°f/ Gas 5 and lightly grease a large roasting tray.
Place the prepared brussel sprouts, carrots, onion, bacon lardons and olive oil to a large bowl and stir to make sure everything is coated well with oil.
Pour the vegetables and lardons into the prepared roasting tray, sprinkle the fresh thyme over the top and place in the oven to roast for around 30-35 minutes, or until the vegetables have softened, and the lardons have turned slightly crispy.
Towards the end of the roasting time, add the cranberry jelly and brandy to a bowl and stir well.
Remove the roasting tray from the oven, pour over the cranberry jelly mix and stir well to ensure all the vegetables and lardons are fully coated.
Serve with your Christmas meal, or with any roasted meat.