Buttered sprouts with pancetta

Buttered sprouts with pancetta

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(4 ratings)

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Cooking time

Cook: 25 mins

Skill level

Easy

Servings

Serves 6

A great way to jazz up Brussels sprouts for an extra special occasion

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
148
protein
9g
carbs
6g
fat
10g
saturates
4g
fibre
5g
sugar
4g
salt
1.27g

Ingredients

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

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Method

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.

Recipe from Good Food magazine, January 2007

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Comments

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linzieviles's picture

I love this receipe - so easy to make and tastes delicious. It's a little salty because of the pancetta, but I like it that way.

This went down a treat at christmas :)

melg95's picture
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I made this last christmas and they were very good, but salty.

sal2812's picture

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

m1tchell1966's picture

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.

poodiecat's picture
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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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