Brussel Sprouts with Award Winning Pancetta

Side dishServes 6

Tis the season for sprout eating!  But far from being a boring side dish to the main event, these little bundles of flavour can be accompanied by some simple ingredients to make them into a festive knockout.  Try this recipe from East Yorkshire based Anna’s Happy Trotters using their award winning Pancetta to create a sprout sensation!


500g Brussel sprouts, base trimmed, outer leaves removed and halved

100g pancetta, diced

2 tbsp balsamic vinegar


  1. Using a non-stick frying pan, dry fry the pancetta on high heat until crisp and golden.
  2. Pour in the sprouts and lower to a medium heat, cook for 4-5 minutes stirring occasionally.
  3. Pour in the balsamic vinegar and give a good stir, let the balsamic reduce slightly, then cover, continue to cook on a low heat for 2 minutes until sprouts are tender but do not let them go soggy!!!
  4. Season with pepper and serve.