Recipes
Shredded Brussels sprouts with pancetta
With the smokey flavour of pancetta there won't be anyone passing up sprouts this year.
With the smokey flavour of pancetta there won't be anyone passing up sprouts this year.
(12 votes)
Cook: 15 Mins
Serves: 6
Price: 80p per serving
Nutritional Information
Each 98g serving contains
Energy
1135kj
271kcal
1135kj
271kcal
14%
Fat
23.5g
23.5g
High
34%
34%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
0.88g
0.88g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
1158kj/277kcal
Typical energy values per 100g:
1158kj/277kcal
Ingredients
300g Brussels sprouts
100g pine nuts
160g Chosen by you Diced Pancetta
1 tbsp sunflower oil
15g butter
Method
1
Trim the Brussels sprouts, then shred finely with a sharp knife or in a processor. Set aside.
2
Heat a wok or large frying pan and add the pine nuts, then toss over a medium heat until golden. Immediately tip them on a plate. Add pancetta to the pan and dry fry, stirring all the time, until it starts to crisp. Add to the pine nuts.
3
Heat 1 tbsp sunflower oil and the butter in the pan and stir-fry the shredded sprouts for 3 minutes, until just cooked.
4
Add 75ml water and cook until totally evaporated – the steam will cook the sprouts a little more. Mix in the pancetta and pine nuts.