Brussels sprouts with red onion, pancetta & pine nuts

Name: Brussels sprouts with red onion, pancetta & pine nuts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 45 g unsalted butter; 77 g pack Cooks’ Ingredients Diced Pancetta; 2 red onions, thinly sliced; 600 g Brussels sprouts, trimmed and shredded; 1 tbsp clear honey; 1 tsp red wine vinegar; 50 g pine nuts, toasted; 25 g pack flat leaf parsley, leaves roughly chopped

These caramelised beauties bear no resemblance to the overcooked boiled sprouts of yesteryear. Leave out the pancetta if you want to make the dish vegetarian.

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HealthySource of fibre1 of your 5 a day

Serves8
CourseAccompaniment
Prepare20 mins
Cook40 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

45g unsalted butter
2 x 77g pack Cooks’ Ingredients Diced Pancetta
2 red onions, thinly sliced
600g Brussels sprouts, trimmed and shredded
1 tbsp clear honey
1 tsp red wine vinegar
50g pine nuts, toasted
25g pack flat leaf parsley, leaves roughly chopped

Melt 30g butter in a large frying pan or wok over a low heat, add the pancetta and cook gently for 10-15 minutes, until golden and crisp and most of the fat has rendered. Transfer to a plate, leaving as much fat as possible in the pan.
Add the onions to the pan and fry over a medium-high heat for 5-10 minutes, until softened and starting to char. Scoop out onto the plate with the cooked pancetta.
Return the pan to the heat and add the remaining 15g butter and sprouts. Turn the heat up to high, season the sprouts with salt, then fry, stirring, for 5-10 minutes until the sprouts are just starting to soften and have caught around the edges. Add the honey and vinegar, then continue to cook for 30 seconds.
Tip the onions and pancetta back into the pan with the pine nuts. Cook for 30 seconds more, then remove from the heat, stir in the parsley and serve immediately.

Cook’s tip

To toast pine nuts, tip into a dry frying pan and toss over a low heat for a couple of minutes until golden. You can also use flaked almonds or crumbled walnuts, if liked.

Typical values per serving when made using specific products in recipe