Won't find this in ya cookbook's.

A usual suspect to go with our Sunday roast chicken in the Winter.  Bloody perfect with your T.G turkey.

Super easy and can even be preped to some degree in advance.


Brussel Sprouts

Buternut Squash

l shallot finely chopped

Couple slices of ham diced

1 tsp finely chopped rosemary

Handful of Pignoli nuts ( l pop mine in a hot pan first to roast them, keep a close eye on them though they can go from roasted to burnt in seconds)

2 Tbsp Pecorino cheese 

1 Tbsp Syrup of your choice


Roast the brussels and butternut squash in a hot oven - 450 with a little salt and olive oil for around 15 mins. Be sure to keep giving them a shake periodically. You want them to get really caramelized on all sides. This is the step that can be done ahead of time. Along with the nuts in a seperate pan of course!

Hot pan with a glug of oil add the shallots until translucent, next the ham and rosemary for a minute or so.  Now pop in your roasted veggies with a good drizzle of either maple syrup or l use Agave syrup. Give the a couple of minutes to warm through then add the pignoli nuts. Mix everything together in the pan. take off the heat and sprinkle with pecorino cheese. Knock out!


Love to hear your comments or tweaks.


Beth GibsondeliciousComment