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Brussels sprouts with chilli, rosemary, pancetta and pine nuts
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Spicy chili, salty pancetta, and crispy pine nuts elevate Brussels sprouts to a mouthwatering dish.
Ingredients:
  • 80ml olive oil
  • 4 slices pancetta, chopped
  • 20.00 ml finely chopped rosemary
  • 30g unsalted butter
  • 500g frozen brussels sprouts
  • 2 tsp chilli flakes
  • 80.00 ml (1/3 cup) toasted pine nuts
Instructions:
  • In a large frypan over medium-high heat, sizzle pancetta and rosemary in olive oil until crispy.
  • Combine the butter and 100ml water and melt the butter. Add the brussels sprouts and chili, then cook on high heat for 5 minutes. Drain, season with salt, and mix in the pine nuts.

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