25 mins
Brussels Sprouts with Pancetta
Recipe by Graham
Brussels Sprouts with Pancetta is a great accompaniment for all types of meats during the winter (when sprouts are at their best) Simple, tasty and relatively fast, Brussels Sprouts with Pancetta offers crispy, salty pancetta with savoury, slightly charred, Brussels sprouts. The drizzle of lemon juice at the end just brings this side dish to the next level.
Brussels Sprouts with Cranberries 
Bubble and Squeak 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.
GRAHAM'S HOT TIP:
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.
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