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Nutrition: per serving

  • kcal148
  • fat10g
  • saturates4g
  • carbs6g
  • sugars4g
  • fibre5g
  • protein9g
  • salt1.27g
    low
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Method

  • step 1

    Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are tender and the stock has reduced. Melt in the butter, season well and serve.

RECIPE TIPS
PREPARE AHEAD

Make ahead and reheat in the microwave in a

covered dish for 3-4 mins on High.

Recipe from Good Food magazine, January 2007

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

linzieviles

I love this receipe - so easy to make and tastes delicious. It's a little salty because of the pancetta, but I like it that way.

This went down a treat at christmas :)

melg95

A star rating of 4 out of 5.

I made this last christmas and they were very good, but salty.

sal2812

Can anyone tell me how far in advance can you make this recipe for it to keep and serve for Christmas Dinner?

m1tchell1966

Fantastic recipe for brussel lovers! I have to make this most weekends with my roast now as it goes down so well. A word of warning, if you use smaller quantities of brussels don't reduce the amount of stock or they just won't cook in time! Also works really well with sliced leeks if you fancy a…

poodiecat

A star rating of 5 out of 5.

Beware! I made this for Christmas and kept on nibbling until I wasn't hungry anymore for the turkey dinner! If you make this, don't prepare ahead for that very same reason, or lock it up somewhere. Absolutely delicious.

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