Brussels Sprouts with Pancetta
- 950g Brussels sprouts
- 200g pancetta cubes
- 3 tbsp olive oil
Trim and halve the sprouts. In a large pan, heat the olive oil on a high heat and fry the pancetta until crispy.
Add the sprouts and turn the heat down to medium.
Fry the sprouts, until they're slightly browned, stir occasionally to ensure they don’t burn.
Put a lid onto your pan, turn the heat off and leave the sprouts to steam for 15 minutes before serving.
Top Tip: Steaming the Brussels sprouts with the pancetta (instead of boiling them), will infuse them with the pancetta taste and prevent them from becoming soggy.
Leftover Tip: Toss the sprouts in a light vinaigrette to enjoy as a cold dish the next day.