25 mins

Brussels Sprouts with Pancetta
Ingredients for Brussels Sprouts with Pancetta



Currently displaying quantities in US Imperial Measurements
How to Cook Brussels Sprouts with Pancetta
- Remove the outer leaves from the sprouts and cut in half through the stem. Boil the Brussels sprouts in a large pan of salted water until they are fork tender (about 10 minutes).
- Meanwhile, heat a large frying pan and add the pancetta cubes (if you can't get cubes, take the thickest pancetta you can get and dice it yourself). Once it's nice and crisp take the pan off the heat until the sprouts are ready.
- Strain the sprouts and, while they are draining, reheat the frying pan with the pancetta. Add the sprouts to the hot pan and season with salt and plenty of freshly ground pepper. To get a nice bronzed sprout, don't move them around too much. Once you get a nice golden char give them a stir to mix well with the pancetta, then place them in a serving dish and drizzle a little lemon juice over.

The secret to cooking Brussels sprouts (and cabbage) that don't taste bitter is to change the water halfway through cooking. Simply boil a kettle and have the hot water ready so you can drain the sprouts and have them straight back to cooking again in seconds.
What To Eat Tonight

What should I make him for Father's Day? Why not spoil him with one of our specially chosen Father's Day recipes? Go ahead - make his day!

Delicious hand-picked meals that were made for sharing. Your family is special so they deserve something special, don't they!

Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Other Vegetables Recipes

I remember well as a child delighting in the traditional Lancashire Potato Cakes. Not only are they simple and inexpensive, they freeze well too.

Carrots are an all-round healthy food. They're low in calories, and provide fibre & vitamins. The best way to snack on carrots is to eat carrot sticks

Palak Paneer is an Indian dish consisting of spinach and paneer (Indian cheese - rather similar to a solid cottage cheese) in a thick curry sauce.