The hardest thing to serve on Christmas day is crunchy brussel sprouts! When there’s so much going on – it’s easy for them to become over-cooked. So our solution is take a tip from the professionals and part-boil them in advance, then quickly pan fry to warm through at the last moment. Prepare for clean plates all round with this Brussel sprouts with pancetta recipe!
PREP: 10 MINS
COOK: 8 MINS
- 150g diced pancetta
- 1kg Brussels sprouts, trimmed
- 25g butter
- Fry the pancetta for 5 mins till crispy, add the chestnuts.
- Blanch the brussels sprouts in boiling water for 3 mins, drain and plunge into running cold water, drain, cover and chilll.
- To serve, pan-fry the pancetta and Brussels sprouts in the butter for a few mins, to warm through.
PER SERVING: 187 CALS, 11g FAT (4g SATURATED), 13g CARBs
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