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Brussels sprouts, pancetta, sage

Brussels sprouts with crispy pancetta and sage

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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


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


  • 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.