Sides
Balsamic Glazed Brussel Sprouts With Pancetta
Recipe by The Lockdown Chef
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A MUST HAVE SIDE FOR EVERY CHRISTMAS DINNER
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- 400g Brussel sprouts
- 100g diced pancetta
- 2-3 sprigs of thyme
- 1 tsp olive oil
- 1-2 tbsp butter
- Balsamic cream glaze (available in most supermarkets)
- Salt and pepper to season
Utensils
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Step 1
Boil a sauce pan of water, season it with a pinch of salt and blanch the sprouts for 2 mins. Drain and cool them, before cutting in half.
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Step 2
Heat the olive oil in a sauté pan and fry off the pancetta until crispy, stir regularly so it does not burn.
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Step 3
Once fried off remove from the pan, keeping some of the oil in, then add the sprouts and brown slightly on all sides before adding the butter to the pan. Cook for two-three minutes to reach the desired softness, then add the pancetta and mix in and season with salt and pepper.
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Step 4
Drizzle a bit of balsamic glaze and toss the sprouts in the pan.
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Step 5
Serve in a dish, with more balsamic glaze on top.
