Name: Brussels sprouts with crispy pancetta
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 750 gram (1½ pounds) brussels sprouts, halved; 30 gram (1 ounce) butter; 1 tablespoon olive oil; 1 brown onion (200g), sliced thinly; 6 slice pancetta (90g), sliced thinly; 2 clove garlic, sliced thinly; 1/4 cup finely chopped fresh flat-leaf parsley

Brussels sprouts with crispy pancetta

This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.

brussels sprouts with crispy onions and pancetta

Serves 8

Cook

25M

Ingredients

750 gram (1½ pounds) brussels sprouts, halved

30 gram (1 ounce) butter

1 tablespoon olive oil

1 brown onion (200g), sliced thinly

6 slice pancetta (90g), sliced thinly

2 clove garlic, sliced thinly

1/4 cup finely chopped fresh flat-leaf parsley

Method

1.Boil, steam or microwave sprouts until barely tender; drain.

2.Meanwhile, heat butter and oil in large frying pan. Add onion, pancetta and garlic; cook, stirring, about 10 minutes or until onion starts to caramelise and pancetta is crisp. Add sprouts; cook, stirring, until heated through. Season to taste.

3.Serve sprinkled with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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