Cheesy Sprout Bake

Brussel Sprouts don't need to be boring. We've spruced them up this Christmas to make them delicious and to use up the leftover veg from Christmas!

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Cook: 20 mins


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Heat coconut oil in a large pan and add pancetta.
Fry on medium heat for 5 mins, until pancetta turns crispy and golden, then remove from pan and set aside.
Reduce heat to low/ medium and add garlic slices and rosemary. Cook for 1-2 mins, stirring regularly until the garlic turn brown and crispy but not burnt. Add onion and fry for 5 mins.
Add your leftover roast potatoes and Brussel sprouts and stir them into onion and garlic.
Break up bit pieces roast potatoes with the back of a wooden spoon or spatula and fry for a few mins.
Add smoked paprika and cooked pancetta back to pan and then top with grated cheese. Bake in the preheated oven 180°C/ 350°F or place under grill for 5 mins.

Nutritional Info

Cals – 431
Carbs – 13g
Protein – 18g
Fats – 27g


Serves Serves 3

The Cheesy Sprout Bake

  • Tbsp of coconut oil.
  • 1 pack of diced pancetta.
  • 3 cloves of garlic - finely sliced.
  • 1 sprig of rosemary - leave removed from stem and chopped.
  • Onion - chopped.
  • Leftover roast potatoes.
  • Leftover over brussel sprouts.
  • Tsp of smoked paprika.
  • 100g of mozzarella - grated.
  • 60g of red Leicester - grated.
  • Salt and pepper, to taste.

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