Pan-roasted Brussels Sprouts with Pancetta and Grapes
This recipe is a real converter for anyone who has never liked Brussels sprouts! It makes a great winter side dish. You can use fresh seedless grapes or sultanas, both work well.
Mix all dressing ingredients together in a bowl and rest to one side.
Half-fill a medium-size pot with water. Add 1 tsp of salt, bring to the boil and add Brussels sprouts. Cook for 3 mins, remove from heat and drain. (You can do this step in advance, and put in cold water to stop them from cooking).
Place a non-stick frypan over a medium to high heat until hot. Add 1 Tbsp olive oil, then the shallot and sliced pancetta. Cook for about a minute or until golden. Add the Brussels sprouts and cook until starting to caramelise. Sprinkle with chilli flakes and stir through the pine nuts.
Fold through dressing ingredients and cook a further 30 seconds. Remove from heat and transfer to a serving bowl.
Sprinkle with freshly grated parmesan.
400g Brussels sprouts, quartered
80g Farro pancetta, finely sliced
1 shallot, peeled and sliced
3 Tbsp NZ Pinoli pine nuts
For the dressing:
1 cup fresh seedless grapes (or 3 Tbsp sultanas)
3 Tbsp olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
Pinch of chilli flakes
1 Tbsp capers, roughly chopped
1 Tbsp of brine (from the jar of capers)
2 Tbsp Italian parsley, roughly chopped
Salt and pepper to season
Freshly grated parmesan (to serve)