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Brussels sprouts, pancetta, sage

Brussels sprouts with crispy pancetta and sage

Print Recipe
Wintery recipe with Brussels sprouts, pancetta and crispy fried sage
Course vegetable dish
Cuisine contemporary european
Keyword brussels sprouts, pancetta, sage
Prep Time 15 mins
Cook Time 10 mins
Servings 4 people
Author Bart van der Lee

Ingredients

  • 500 gram Brussels sprouts
  • 50 gram pancetta cubes
  • 15 gram butter
  • 10 leaves sage
  • 30 ml vegetable oil

Instructions

  • Clean and trim the brussels sprouts and boil them for 7-10 minutes. Or till they are nicely cooked all the way through.
  • Fry the pancetta cubes in a drop of oil until they are lighty browned. Drain off the fat and keep the cubes on a kitchen paper so the grease can get absorbed.
  • Heat the rest of the vegetable oil in a small pot or pan and fry the sage leaves in a few seconds till they are translucent and crispy. Move them to a kitchen paper and season lightly with salt.
  • Melt the butter in a clean pot and add the Brussels sprouts and pancetta. Heat thoroughly and add the sage at last.