Did you grow up disliking soggy, cabbage-smelling Brussels sprouts? I did. Then I discovered how delicious pan-fried Brussels sprouts. With a bit of charring and some cured pork fat if you like they are delicious! I like to use a spicy, chilli-flecked pancetta (or the black pepper-dusted one from Salumi Australia), but a mild one works just as well, or skip the pancetta and use an extra tablespoon of olive oil for a vegetarian dish.
Serves 4 as a side dish
Like this recipe?
You’ll love A Month Of British Recipes+Videos Online Cooking Class!
Share page on: