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Brussels sprouts with pancetta and pine nuts
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These caramelised beauties bear no resemblance to the sad boiled sprouts of yesteryear. Leave out the pancetta if you want to make the dish vegetarian.
45g unsalted butter
2 x 77g packs diced pancetta
2 red onions, finely 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, roughly chopped
1. 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 most of the fat has rendered and it is golden and crisp. Transfer to a plate, leaving as much fat as possible in the pan.
2. Add the sliced 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.
3. Return the pan to the heat and add the remaining 15g butter and the 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; continue to cook for 30 seconds.
4. Tip the onions and pancetta back into the pan along with the toasted pine nuts. Cook for a further 30 seconds before taking off the heat; stir in the parsley and serve straight away.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 1353kJ
This recipe was first published in November 2019.