Pan-Roasted Brussels Sprouts with Pancetta and Grapes
This recipe is a real converter for any sprout-sceptics! It makes a great winter side dish – use fresh seedless grapes or sultanas, both work well.
Ingredients
400g Brussels sprouts, quartered
80g 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
1 Tbsp capers, roughly chopped
1 Tbsp of brine (from the capers)
2 Tbsp Italian parsley, roughly chopped
A pinch of chilli flakes
Salt and pepper
Freshly grated parmesan
Method
Mix all dressing ingredients together in a bowl and rest to one side
Half-fill a medium-sized pot with water. Add 1 tsp of salt, bring to the boil, and add the Brussels sprouts. Cook for 3 minutes, then remove from heat and drain. (You can do this step in advance, just pop the sprouts in cold water to stop them from cooking)
Heat a non-stick frying pan over a medium-high heat. Add a tablespoon of olive oil, followed by the sliced shallot and pancetta. Cook for about a minute, until golden. Add the Brussels sprouts and cook until they start to caramelise. Sprinkle over the chilli flakes and stir through the pine nuts
Fold in the dressing ingredients and cook a further 30 seconds. Remove from the heat and transfer to a serving bowl. Sprinkle with freshly grated parmesan to serve