Name: Brussels sprouts with crispy pancetta
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 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

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.

brussels sprouts with crispy onions and pancetta

Ingredients

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

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.

Woman's Weekly Food

Ingredients

Method

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