Brussels sprouts with pancetta
Tender Brussels sprouts are paired with savoury pancetta for a simple yet flavourful side dish, combining fresh vegetable goodness with rich, salty notes
Equipment
- Saucepan
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.