Roasted Potatoes and Brussels Sprouts
Serves: 4
  • 3 or 4 large potatoes
  • handful of Brussels sprouts
  • 100 g of pancetta or bacon
  • 2 tablespoons of olive oil
  • salt
  • freshly ground pepper
  1. Preheat your oven at 220ºC / 428ºF. Cut the potatoes into 2 cm cubes and slice the pancetta. Bring a pot of water to a boil and place the potatoes in. Cook them for about 7 minutes and then drain them.
  2. Heat the olive oil in a non-stick pan and fry the potatoes for about 5 minutes. Add the Brussels sprouts and the pancetta, season with a pinch of salt and pepper and place everything in an oven proof dish.
  3. Place the dish in the oven and leave it there for 30 minutes, until the pancetta turns crispy and the sprouts soften up.
Recipe by Simply yum at