Brussels sprouts with crispy pancetta
This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.
May 31, 2011 2:00pm- Serves 8
- 25 mins cooking
ingredients
Brussels sprouts with crispy pancetta
- 750 gram (1½ pounds) brussels sprouts, halved
- 30 gram (1 ounce) butter
- 1 tablespoon olive oil
- 1 brown onion (200g), sliced thinly
- 6 slice pancetta (90g), sliced thinly
- 2 clove garlic, sliced thinly
- 1/4 cup finely chopped fresh flat-leaf parsley
method
Brussels sprouts with crispy pancetta
- 1
Boil, steam or microwave sprouts until barely tender; drain.
- 2
Meanwhile, heat butter and oil in large frying pan. Add onion, pancetta and garlic; cook, stirring, about 10 minutes or until onion starts to caramelise and pancetta is crisp. Add sprouts; cook, stirring, until heated through. Season to taste.
- 3
Serve sprinkled with parsley.