Brussels sprouts with pancetta
Adding pancetta to these buttered Brussels sprouts transforms a simple side dish into something incredibly tasty, and there’s something irresistible about the way caramelised sprouts and crisp, salty pancetta work together. As the sprouts soften and take on a golden edge, the pancetta melts into the pan, releasing its savoury richness and turning humble ingredients into a deeply flavourful dish. It’s proof that with the right ingredients and a bit of gentle heat, even the simplest sprout can truly shine.
What goes well alongside this dish?
It’s a quick, unfussy recipe that feels both comforting and a little indulgent, perfect with roast chicken, grilled meats, pork chops, or a cosy Sunday lunch, and it adds a salty‑sweet, caramelised hit that lifts any plate.
Brussels sprouts with pancetta
Ingredients
- 450 g brussels sprouts, scored on their underside
- 1 tbsp unsalted butter
- ½ tbsp sunflower oil
- 1 onion, thinly sliced
- 100 g pancetta (or smoked bacon sliced)
- salt and pepper
Instructions
- Cook the sprouts in a large saucepan of salted, boiling water for 18-20 mins until tender.
- Drain the sprouts and set aside.
- Melt the butter with the oil in a large sauté or frying pan over a medium heat.
- Add the onion and pancetta until the onions have softened and pancetta is golden and crisp.
- Add the sprouts to the pan and warm through, then serve immediately.