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.

  • 25 mins cooking
  • Serves 8
  • Print


Brussels sprouts with crispy pancetta
  • 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
  • 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.

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