Caramelised and glased in butter with balsamic vinegar

By KennyB07

Ingredients

• 500 g - 17oz Brussels sprouts
• 100 g - 4oz Pancetta (or use bacon)
• 1 red onion
• 3 tbs balsamic vinegar
• 2 tbs putter.
• A little olive oil

Details

Adapted from recipe30.com

Preparation

Step 1

2 tbs putter.

Bring a large pot of slated water to the boil.

Cut off the tips of each stem using a paring knife. Remove any loose leaves or unsightly blemishes.

Cut in half lengthwise through the wider part.

Add the Brussels sprouts to boiling water and cook for 5 minutes.

Add the pancetta to a hot frying pan and slightly fry (if not fatty enough, add olive oil).

Peel and slice the red onion finely and add to pancetta. Stir well.

Drain the Brussels sprouts and add straight into the frying pan.

Tear up the butter in three or four pieces, add to Brussels sprouts.

Make sure the flat side of the sprouts are touching the pan to help caramelise. Mix well, they are ready when the flat side is golden to darkish brown. There’s a fine line between brown and burnt, be careful.

Deglaze with Balsamic vinegar. Mix well.

Serve immediately.

Boil the sprouts a few minutes more if you don't like that little bit of bite.

Use two frying pans, one for sprouts and one for pancetta and onion, combine the two once sprouts are caramelised.

Easy to make Roti Bread “Chapati”

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