The main reason most people hate Brussels sprouts is that their Nanna would boil them for hours until they turned grey. Quickly sautéed in butter and olive oil with a few other ingredients they retain their texture and bright colour and are absolutely delicious.
- Cut the ends from about 300gm of nice fresh Brussels sprouts and slice into thirds from the top to the bottom.
- Sauté a diced onion, a clove of garlic and 100gm of sliced pancetta in 1 tbs of butter and 1 tbs of olive oil until soft.
- Add the sprouts, turn up the heat and sauté for 3 – 4 minutes until they begin to colour.
- Finish with a splash of apple cider vinegar and plenty of salt and pepper.
These are perfect for serving as a side dish with roast chicken and creamy mashed potatoes.