Jazzing up your Festive Brussels Sprouts

A Quick and Easy Supper Recipe for All the Family

Brussels sprouts.  I love them.  Not the overcooked, smelly, sludgy-green ones that most people endured at school.  Just to be clear, they were gross.  This little recipe is ideal as a side dish and is so simple, yet really good.  Seriously, even the most committed sprout loathers would struggle not to enjoy this.

Festive Brussles Sprouts

Brussels Sprouts with seed mustard crème fraiche
Serves 4 as a side dish
Prep in 15 minutes, cooks in 15 minutes

Ingredients and suggested quantities:
500g Brussels sprouts, outer leaves removed and halved
200g pancetta, cubed
4 large sage leaves, cut into thin strips
4 heaped tbsp crème fraiche
1 tbsp seed mustard
4 heaped tbsp bread crumbs
Freshly ground black pepper

  1. Pre-heat the oven to 200c.  Par-cook the sprouts in boiling water for a few minutes, then strain and tip into a shallow oven proof dish
  2. Fry the pancetta cubes until crispy and golden and drain off the excess fat.  Turn off the heat and then add the sage slithers so they can crisp a little
  3. Add the crème fraiche to the bacon pan with the mustard and combine.  The heat from the pan will loosen the crème fraiche
  4. Pour over the top of the sprouts, sprinkle the bread crumbs and some black pepper over the top and pop in the open until the bread crumbs are browned, about 15 minutes, and serve

Of course anything with cream and bacon is pretty much guaranteed to be good, but this one really is a winner and if you manage to teach your children to like the vegetable with the worst reputation, then surely thats an acheivement?

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