Brussel Sprouts with Pancetta

Brussel Sprouts with Pancetta

Brussel Sprouts with Pancetta

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
6
Servings
4
Gone are the days of Brussels sprouts being the mean, green addition to the Christmas table. This year, cook them into something special with nutty mushrooms and crispy pancetta; the delicate fragrance of marjoram elevates this beautiful side to next-level flavour sensation. This Brussels sprouts with pancetta and mushroom recipe is sure to have even the fussiest eaters reaching for more.
Ingredients
  • 1 tablespoons olive oil

  • 450 gram (1 pound) prepared brussel sprouts, sliced

  • 100 gram (4 ounce) mushrooms, sliced

  • 125 gram (5 ounce) pancetta, sliced

  • 2 teaspoon Marjoram Herb

  • 100 millilitre (4 fluid ounce) double cream

Key Products
Marjoram Herb

Product Information

£ 1.81/unit,8g

Instructions

  • 1 Heat the oil in a deep frying pan and fry the sliced Brussels sprouts for 5 minutes, until lightly browned. Add the mushrooms and pancetta and fry for a further 5 minutes, until browned.
  • 2 Add the Marjoram and cream and heat through. Serve up your pan-fried Brussels sprouts with pancetta and mushroom and enjoy!
  • 3 For a vegetarian alternative, swap the pancetta for halloumi.
  • 4 Leave your dinner guests smiling with more Christmas inspiration.
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