Brussels sprouts are often forgotten about but they make a great side dish. My go-to sprouts recipe is frying bacon and onion in a little olive oil with salt and pepper, and then adding boiled and halved Brussels sprouts to the mix (also great with broad beans instead of sprouts). Add some chopped apple, sweet potato and a little cinnamon and you can transform boring sprouts into a cosy autumnal side dish. You can also use this recipe to stuff pumpkins for a wow-factor dinner party dish.
You will need:
- 1 packet of pancetta bacon
- 3 cups Brussels sprouts, trimmed and quartered
- 1 medium sweet potato, peeled and cut into cubes
- 1 medium onion, chopped
- 2 Granny Smith apples, peeled, cored and cut into cubes
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- Olive oil, salt and pepper
1. Fry the pancetta over a medium heat until crisp and fat (about 8 minutes), then transfer to some kitchen paper. Discard fat from the pan.
2. Add a tablespoon of olive oil to the frying pan and add Brussels sprouts, sweet potato, onion, and a pinch of salt and pepper. Fry over a medium heat, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
3. Stir in the apples, garlic, thyme, and cinnamon. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.