Charred, golden sprouts tossed with crispy pancetta and a little garlic – salty, savoury and nothing like the ones you dreaded as a kid.
Ingredients (serves 4 as a side)
- 500g Brussels sprouts, trimmed and halved
- 100g pancetta or streaky bacon, chopped
- 1 tbsp olive oil or butter
- 1 garlic clove, finely sliced or minced
- Salt and pepper
- Optional: a splash of balsamic or squeeze of lemon to finish
Method
- Prep the sprouts – Trim the bases and remove any tatty outer leaves. – Cut the sprouts in half (quarters if very large).
- Cook the pancetta – Heat a large frying pan over medium heat. – Add the pancetta or bacon and cook until golden and crisp. – Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Sauté the sprouts – Add a drizzle of oil or butter to the pan if needed. – Add the sprouts, cut-side down, and cook undisturbed for 4–5 minutes to get a nice golden sear. – Stir and cook for another 5–6 minutes, adding the garlic for the final 2 minutes. – Season well with salt and pepper.
- Finish and serve – Return the pancetta to the pan and toss everything together. – Optional: finish with a splash of balsamic vinegar or lemon juice for brightness.
Variations & Add-ins
| Extra Ingredient | What it Adds |
|---|---|
| Chopped chestnuts | Festive, nutty texture |
| Grated parmesan | Umami boost just before serving |
| Chilli flakes | A bit of heat for chilli lovers |
| Wholegrain mustard | Stir in at the end for tangy depth |
| Pomegranate seeds | Sweet/sharp contrast to the savoury base |