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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
-
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1 tablespoons olive oil
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450 gram (1 pound) prepared brussel sprouts, sliced
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100 gram (4 ounce) mushrooms, sliced
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125 gram (5 ounce) pancetta, sliced
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2 teaspoon Marjoram Herb
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100 millilitre (4 fluid ounce) double cream
Key Products
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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