Buttered sprouts with pancetta

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1. Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.

Prepare ahead

Make ahead and reheat in the microwave in a covered dish for 3-4 mins on High.

Per serving

148 kcalories, protein 9g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 5g, salt 1.27 g

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• Best Recipes

  28 November 2007

  Best Recipes rated and commented on this recipe

  

  Beware! I made this for Christmas and kept on nibbling until I wasn't hungry anymore for the turkey dinner! If you make this, don't prepare ahead for that very same reason, or lock it up somewhere. Absolutely delicious.

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• smokey67

  29 December 2007

  smokey67 rated this recipe

  

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• Rebecca

  24 January 2009

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• Alison

  18 February 2009

  Alison commented on this recipe

  Fantastic recipe for brussel lovers! I have to make this most weekends with my roast now as it goes down so well. A word of warning, if you use smaller quantities of brussels don't reduce the amount of stock or they just won't cook in time! Also works really well with sliced leeks if you fancy a change.

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• sal2812

  18 November 2009

  sal2812 commented on this recipe

  Can anyone tell me how far in advance can you make this recipe for it to keep and serve for Christmas Dinner?

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Ingredients

• 100g cubed pancetta
• 750g Brussels sprouts , trimmed
• 400ml chicken stock
• 25g butter

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 25 mins

Super healthy

Good source of vitamin C

Ingredients

• 100g cubed pancetta
• 750g Brussels sprouts , trimmed
• 400ml chicken stock
• 25g butter

Per serving

148 kcalories, protein 9g, carbohydrate 6g, fat 10 g, saturated fat 4g, fibre 5g, salt 1.27 g

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