Brussel sprouts are out and about at the moment. They are perfect and round and super delicious and a really quick and easy dinner - the stars of the show!
We had them for dinner (Max & I) all on their lonesome straight out of the pan.
Brussel Sprouts with pancetta, potato and new season garlic
500g Brussel Sprouts
100g paper thin pancetta - chopped
2-3 cloves of garlic or you could use shallots
1 large potato - sliced thinly (see photo)
salt & pepper
Clean your sprouts - mine were perfect and needed absolutely nothing done to them, but to be sliced in half
Slice your potato - (loving my 'Love Heart' potato I found at the market)
Chop your garlic
Chop your pancetta
Start by frying the pancetta in a little olive oil, once crispy add the potato and garlic
After a couple of minutes throw in the Brussel sprouts give it a good stir, then pop a lid over the whole lot and let it keep cooking stirring every now and then - this will steam as well as brown your spud and sprouts
Cook for about 15-20mins - check potato & the Brussel sprouts are cooked - season with salt and pepper
Sprinkle with parsley (only if you want) and drizzle with good olive oil
Then eat them straight out of the pan!
©Michelle Schoeps 2013
All photos taken by Michelle Schoeps