Roasted Squash & Sprout Bites

Ingredients – makes 20
10 Brussel Sprouts
Half a butternut squash (or 1 sweet potato)
Cranberry Sauce
Parma ham (optional)


  1. Preheat the oven to 180 degrees centigrade
  2. Peel and cut the squash/sweet potato into square chunks about the width of your brussel sprouts
  3. Cut each sprout in half then add both to a baking tray
  4. Drizzle the squash and sprouts with honey as well as some olive oil and salt and put into the oven for 20mins
  5. When roasted, take the squash as a base, then add a tiny amount of cranberry sauce, a small piece of ham (optional) and then the sprout on top – secure with a skewer

Presentation tip: These are fantastically colourful, so I would use either a white or black tray to present in either a circular formation (if circular plate) or in lines (on a straight platter).

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