Brussels sprouts with crispy pancetta | Women's Weekly Food
Delicious brussels sprouts with crispy pancetta make a perfect Christmas side dish. Try them next to the duck fat roasted potatoes for a tasty treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 750 grams (1½ pounds) brussels sprouts, halved
- 30 grams (1 ounce) butter
- 1 tablespoon olive oil
- 1 brown onion (200g), sliced thinly
- 6 slices pancetta (90g), sliced thinly
- 2 cloves garlic, sliced thinly
- 1/4 cup finely chopped fresh flat-leaf parsley
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