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Roasted Brussel sprouts with Giusti Balsamic vinegar, parmesan, pancetta and pine nuts

Side Dishes

Serves: 3-4


  • 5oog Brussel sprouts halved or quartered
  • 2 tablespoons Cenzino organic extra virgin olive oil
  • 2 tablespoons grated parmesan
  • 1 tablespoon diced pancetta
  • 1 tablespoon pine nuts
  • Giusti Balsamic vinegar for drizzling


Preheat oven to 220º, trim Brussel sprouts and cut into halves or quarters depending on size. Put sprouts in a mixing bowl and toss with olive oil.

Arrange sprouts in a single layer in a roasting pan and roast for 20 minutes, turning occasionally or until they are golden in colour and slightly crisp.

When sprouts are nearly done separately sauté the pancetta in a pan until crispy and toast the pine nuts in a dry pan until barely starting to brown.

Put cooked sprouts back into a mixing bowl and toss with Parmesan cheese. Arrange on a serving plate and sprinkle with pine nuts and pancetta.

Drizzle and toss with Guisti balsamic vinegar, serve hot.


Oven cooked cherry tomatoes with thyme and Giusti balsamic vinegar

Side Dishes

Serves: 2


  • 300g of cherry tomatoes
  • Thyme, basil and mint
  • Cenzino organic extra virgin olive oil
  • Giusti balsamic vinegar


Wash, dry and halve the tomatoes. Place them on a baking tray lined with baking paper with the cut side face up.

Splash with olive oil and a few thyme leaves. Roast in the oven at around 100º for about 1 hour.

Let them cool down and sprinkle with some chopped mint and basil and a few drops of balsamic vinegar.

These are great served with cheese, white meat or steamed fish or just spooned on top of a bruschetta.


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