Christmas Leftovers Speedy

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

Ingredients

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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