Sprouts with pancetta

Sprouts with pancetta
  • 1 kg Brussels sprouts, trimmed and halved
  • 225g pancetta lardons
  • 2 tbsp olive oil
  • 4 cloves garlic, minced or very thinly sliced
  • salt and pepper
  • 5 or 6 fresh sage leaves, torn
  1. Place pancetta in a heavy-bottomed sauté pan and sauté on medium-low heat for about 5 mins until the fat melts and pancetta turns golden.
  2. Add olive oil and garlic and sauté for 2 mins, add sprouts salt and pepper to taste and sauté on high heat for 6-10 mins until tender but still firm.
  3. Stir through fresh sage and serve immediately.
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