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Brussels Sprouts with Pancetta

Brussels sprouts are not just for Christmas. Here, they're roasted with pancetta, garlic and olive oil. A fantastic side dish to serve with whole roast chicken. 

Recipe adapted from Epicurious


Brussels sprouts, 450g, trimmed and halved
Capreolus pancetta, 60g, diced
Garlic clove, 1, finely chopped
Gay Farmer olive oil, ½ tbsp


1. Pre-heat the oven to 220 degrees Celsius.
2. Toss the sprouts, pancetta, garlic, oil, salt and pepper together and pour into a baking tray in one even layer.
3. Roast in the oven for 25 minutes, stirring once halfway through cooking, until the sprouts are browned around the edges.
4. Add a splash of water the scrape the caramelised bits at the bottom of the pan and serve warm.