1kg Brussels tough end chopped off & halved
1 large tbs butter
A splash olive oil
170g smoked pancetta
2-3 tbs maple syrup
Seasalt & black pepper
200g pomegranate seeds
Melt the butter and a splash of oil in a heavy based pan when bubbling throw in the lardons first allow to fry a little then add the Brussels. Allow to begin to colour then turn, keeping an eye they don't catch. Depending on the size they will take 8 - 12 mins to start to become slightly tender . Pour on the maple Syrup moving the sprouts around the pan ( you don't want it to burn) as they release a little liquid they'll glaze at this point , sprinkle with sea salt turn and remove from pan into a serving dish sprinkle handfuls of pomegranate seeds on top add a little black pepper and devour ..
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