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Pan-roasted Brussels Sprouts with Pancetta and Grapes

Pan-roasted Brussels Sprouts with Pancetta and Grapes

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.

Prep: 5 minutes
Cook Time: 5 minutes
Serves: 4 (as a side)

Method

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.

Ingredients

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)

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