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Brussels sprouts with red onion, pancetta & pine nuts

Brussels sprouts with red onion, pancetta & pine nuts

By Chloe Dao
20’ Prep time
40’ Cook time
60’ Total time
220 Calories
8 Serving

Summary

These caramelised beauties bear no resemblance to the overcooked boiled sprouts of yesteryear. leave out the pancetta if you want to make the dish vegetarian.
Chloe Dao 0 Followers

Step by Step

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Step 1

Melt 30g butter in a large frying pan or wok over a low heat, add the pancetta and cook gently for 10-15 minutes, until golden and crisp and most of the fat has rendered. Transfer to a plate, leaving as much fat as possible in the pan.
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Step 2

Add the onions to the pan and fry over a medium-high heat for 5-10 minutes, until softened and starting to char. Scoop out onto the plate with the cooked pancetta.
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Step 3

Return the pan to the heat and add the remaining 15g butter and sprouts. Turn the heat up to high, season the sprouts with salt, then fry, stirring, for 5-10 minutes until the sprouts are just starting to soften and have caught around the edges. Add the honey and vinegar, then continue to cook for 30 seconds.
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Step 4

Tip the onions and pancetta back into the pan with the pine nuts. Cook for 30 seconds more, then remove from the heat, stir in the parsley and serve immediately.

Ingredient

  • Red onion
    Red onion
    2
  • Cooks’ ingredients flat leaf parsley
    Cooks’ ingredients flat leaf parsley
    25 grams
  • Unsalted butter
    Unsalted butter
    45 grams
  • Pine nuts
    Pine nuts
    50 grams
  • Red wine vinegar
    Red wine vinegar
    1 tsp
  • Clear honey
    Clear honey
    1 tbsp
  • Brussels sprouts
    Brussels sprouts
    600 grams
  • Cooks’ ingredients diced pancetta
    Cooks’ ingredients diced pancetta
    77 grams
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