Make it Scotch

Balsamic, Shallot and Bacon Brussel Sprouts

  • Prep 5 mins
  • Cook 16 mins
  • Serve 3-4 people

Nutrition

  • Energy 103kcal
  • Fat 5.7g
  • Sat Fat 1.4g
  • Protein 5.4g
  • Salt 0.41g

Ingredients

Cooking Method

Method:

  • 1
    For the sprouts, fry the pancetta in a nonstick dry frying pan for 7-8 minutes over a medium/high heat until the fat is rendered, and the cubes are golden and crispy. Set aside in a small bowl leaving the fat behind in the pan.
  • 2
    Add the vegetable oil to the pan with the leftover fat from the pancetta, then add the sprouts cut side down. Fry for 3-4 minutes until golden, before stirring and adding the shallots and thyme.
  • 3
    Stir for 3-4 more minutes until the shallots are cooked, return the pancetta to the pan and add the balsamic vinegar.
  • 4
    Give the pan a toss so the sprouts become coated in the balsamic then season to taste and serve.
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