Sprouts with almonds and pancetta
Serves: 6
Prep time: 15 minsTotal time: 
263cals; 19g fat (4g sat fat); 13g protein; 7g fibre; 7g carbs; 5g total sugars; 1g salt
Sprouts with almonds and pancetta
Serves: 6
Prep time: 15 minsTotal time: 
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 600g Brussels sprouts, trimmed
- 1 x 100g pack blanched almonds
- 1 x 160g pack smoked cubetti di pancetta
- 4 echalion shallots, sliced thinly
- 5 sprigs of thyme, leaves only
Step by step
Get ahead
Blanch the sprouts up to 1 day ahead, cool and chill. Toast the almonds up to a day ahead, cool. Store in an airtight container.
- Cook the sprouts in a large pan of boiling salted water for 3 minutes. Drain, then run under the cold tap, transfer to a bowl, cover with cold water. Halve any larger sprouts.
- Meanwhile heat a dry nonstick frying pan until hot, add the almonds and fry for 2-3 minutes, tossing the pan occasionally, until toasted. Remove to a plate.
- Return the pan to the heat, add the pancetta and cook over a medium heat for 6-8 minutes, allowing the fat to render out, until crisp. Remove with a slotted spoon to a plate lined with kitchen paper, leaving the fat behind in the pan.
- Add the shallots and thyme to the pan, cook gently for 10 minutes until softened, then drain the sprouts well, add them to the pan and increase the heat. Stir-fry for 2-3 minutes until the shallots and sprouts begin to turn golden. Return the almonds and pancetta to the pan and stir-fry for 2 minutes to heat through. Season to taste and serve.
