About this recipe:A full-flavoured side dish that is a nice twist on your typical Brussels sprouts recipe, but just as easy. Pancetta, olive oil and garlic combine with Brussels sprouts for a simple but tasty dish. Use streaky bacon instead of pancetta, if preferred.
450g Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
225g pancetta, diced
1 teaspoon salt
1 teaspoon ground black pepper
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Method Prep:10min › Cook:20min › Ready in:30min
Bring the water to the boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm. Drain, and rinse with cold water. Slice the sprouts in half, and set aside.
Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. Add the remaining olive oil and Brussels sprouts. Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavour. Season with salt and pepper, and cook for 5 more minutes before serving.