Brussels sprouts with pancetta and hazelnut - recipe

Brussels sprouts with pancetta and hazelnut

  • Prepare

  • Serves
    8

  • Cook

  • Skill
    Easy

4.6

Ingredients

Find similar in:

Recipe , Christmas , Hazelnut , Brussels sprouts , Pancetta
  1. 1

    Heat some of the oil in a large pan, and add the shallots and pancetta.

    For this step you'll need:

    • 1 tbsp Olive oil
    • 150g Shallot(s) thinly sliced
    • 125g Pancetta
  2. 2

    Sprinkle over the light muscovado sugar and gently cook, stirring every so often, on a medium heat for a few minutes or until the shallots begin to caramelise and pancetta goes crisp and golden. Remove from the heat and set aside.

    For this step you'll need:

    • 1½ tbsp Unrefined light muscovado sugar
  3. 3

    Cook the sprouts in a separate large pan of salted boiling water until just tender. Drain and briefly run under cold water to stop any further cooking.

    For this step you'll need:

    • 1kg Brussels sprouts
  4. 4

    Place the shallot and pancetta mix back onto a low heat, then add the brussel sprouts and nuts, tossing everything together. Season to taste.

    For this step you'll need:

    • 50g Hazelnuts toasted and roughly chopped
  5. 5

    When ready to serve, finish with a sprinkling of parsley.

    For this step you'll need:

    • Parsley large handful, roughly chopped

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