Brussels sprouts with pancetta
Crispy bacon could be key to converting sprout haters. The recipe is super quick and easy too.
By James Martin
Ingredients
- salt
- 900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed
- 2 tsp olive oil
- 225g/8oz pancetta, cut into cubes
Method
Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8-10 minutes, or until tender, then drain in a colander.
Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5-7 minutes, or until the pancetta is crisp and golden-brown.
Add the drained sprouts and stir together to warm through. Serve immediately.
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