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.
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.
Add the Marjoram and cream and heat through. Serve up your pan-fried Brussels sprouts with pancetta and mushroom and enjoy!
For a vegetarian alternative, swap the pancetta for halloumi.
Leave your dinner guests smiling with more Christmas inspiration.