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      Breakfast

      Mushroom & Egg Skillet

      February 5, 2022

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      Pimped up Prawn Cocktail

      December 20, 2021

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

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      Mushroom & Egg Skillet

      February 5, 2022

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      November 13, 2020

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      October 30, 2020

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      Smashed Spuds with Truffle oil & Parmesan

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      Dinner

      Christmas Hasselback Potatoes

      December 1, 2021

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      Eyeball Meatballs

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      Dinner

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      Festive favs

      Honey & Bacon Sprouts

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      Festive favs

      Pimped up Prawn Cocktail

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      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

      December 1, 2021

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

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      Guest Recipes

      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

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Baked Sprouts with Parma

written by thewonkyspatula February 7, 2019
Baked Sprouts with Parma

A recipe that didn’t make it up on the site before Christmas but delicious none the less! Believe it or not I actually had this recipe ready to go in November but with all of the fuss in the lead up to the big day it totally slipped my mind!! I posted on my Instagram Stories the other day to see if you would like the recipe and it was a resounding YES so here you are!!

Given that the holiday season is well and truly over… *sob* I would recommend subbing out the spices below for some cumin/paprika and garlic granules… delicious!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30

Baked Sprouts with Parma

Print This
Serves: 2 Prep Time: 10 Minutes Cooking Time: 40 Minutes

Ingredients

  • 500g Brussels Sprouts
  • 6 slices of Parma ham
  • 2 tbsp Olive Oil
  • Large pinch of coarse salt
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice

Instructions

  1. Preheat your oven to 200°c/392°F.
  2. Halve your Brussels Sprouts, place them in a baking tray and toss in the olive oil and sprinkle in the spices and coarse salt.
  3. Bake in the oven for 15-20 minutes, tossing halfway through until golden brown and cooked through.
  4. Tear up the parma ham and add to the baking tray with the sprouts and cook for a final 8-10 minutes until nice and crispy, serve and enjoy!
Baked Sprouts with Parma was last modified: February 16th, 2019 by thewonkyspatula

Baked Sprouts with Parma was last modified: February 16th, 2019 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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