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.

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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

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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!

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Love to hear your comments or tweaks.