One of my most vivid memories from when I was growing up is how much I absolutely HATED Brussel Sprouts and how they just had to be an obligatory element to the Christmas Dinner. There was no getting away with it at our table – if you wanted more roast potatoes or stuffing, the penalty was the consumption of “one or two more” of the dreaded greens. And now it couldn’t be more different – I almost look forward to the Sprouts the most! It may be a growing-up thing but I’m not the only one who feels like this. Over many-a-Christmas Dinner conversation, several of my friends and peers have the same memory. Now, lots of them still feel the same about the Sprouts but plenty will also admit how much they love them now.
It maybe that I have incorporated so many greens into my meals the past couple of years that I’m not even thinking about all those Christmas’ being bribed into eating them or the fact that they are one of natures little wonders when it comes to nutritional value. Brussel Sprouts are seriously good for you!
My mother and I were chatting about her plans for the Big Day’s Dinner and she was looking for some inspiration to jazz up the traditional. She loves her Sprouts too so I suggested this recipe to her. I told her she would have to watch out for the post so Mam, I hope you’re reading 🙂
60grams Diced Pancetta
2 Tbsp. Olive Oil
300grams Brussel Sprouts, halved
60ml Balsamic Vinegar
2 Tbsp. Real Butter
Salt & Pepper to taste
Heat 1 tablespoon of olive oil on a pan and add the pancetta.
Cook on a medium heat for about 10 minutes or until the pancetta is crisp and golden.
Remove the pancetta from the pan but keep the oil in the pan.
Add the remaining olive oil to the pan.
Place the halved Brussel Sprouts flat-side down on the pan in one layer and cook on the medium heat until slightly brown.
Add the water to the pan, cover and simmer for a few minutes until the sprouts become soft and tender.
Add a little extra water during this time if it starts to evaporate.
Remove the Brussels from the pan and set to one side.
Add the Balsamic vinegar to the pan with the remaining oil and any water.
Boil the vinegar until it resembles a syrup and has reduced to about 2-3 tablespoons.
This should only take about two minutes approx.
Return the pancetta and the sprouts to the pan and toss them through the Balsamic reduction.
Add salt & pepper to season.