Brussels sprouts don’t have to be just for Christmas lunch! Loaded with vitamins C, A and K, fibre, and anti-oxidants, they can reduce inflammation and help fight against disease.
OK great; everyone knows they are healthy, but they are an acquired taste!
Try this recipe; even my little Australian nephew who normally only eats peas as his one and only vegetable likes them! The trick is to use baby brussels sprouts. Sweeter, nuttier and without the bitter taste of larger sprouts, kids and adults alike are often surprised that they actually like these tasty little baby sprouts. The addition of the chicken stock makes them even sweeter, and the pancetta adds a delicious salty crunch. You can usually find packs of baby sprouts in the supermarket, or you can pick out all the smaller ones in the loose shelf. There’s absolutely no need to cut a cross in these small sprouts, in fact they will go mushy if you do.
Prep 2 mins | Cook 5 mins | Serves 4
- 4 slices of pancetta
- 25g unsalted butter
- 200ml hot chicken stock
- 450g Brussels sprouts
- A sprig of fresh thyme (optional)
- Squeeze of lemon juice (optional)
- Freshly ground black pepper
- Grill the pancetta under a medium grill until crispy. Roughly break into pieces and set aside.
- Melt the butter in a saucepan over a gentle heat. Add the Brussels sprouts and toss so that they are coated with butter. Sauté gently for 3 minutes, moving the sprouts around the pan frequently.
- Increase the heat a little and add the hot chicken stock and the thyme, if using. Bring to the boil, cover and simmer for a couple more minutes until the sprouts are just tender. Drain if there is any stock left in the pan, but the sprouts will probably have soaked up most of this.
- Add the pancetta, season with freshly ground black pepper and lemon juice , if using, and serve in a warmed dish.