Brussels sprouts with Pancetta

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.


  1. Cut the ends from about 300gm of nice fresh Brussels sprouts and slice into thirds from the top to the bottom.
  2. 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.
  3. Add the sprouts, turn up the heat and sauté for 3 – 4 minutes until they begin to colour.
  4. 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.

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