Sauteed Brussel Sprouts with Pancetta and Almonds


Extra-virgin olive oil

¼ cup pancetta, diced

1 small leek, sliced finely

3 cloves of garlic, minced

300g Brussel sprouts, cleaned and sliced into quarters

Salt and pepper to taste

¼ cup almonds (I like to keep them whole to add a nice crunch)

2 tbsp white balsamic vinegar

1 orange or tangerine, juiced

2 tbsp butter

1/4 cup fresh tarragon, chopped

1/4 cup fresh parsley, chopped


Put the olive oil, garlic, bacon and leek in a hot pan.

Add the brussel sprouts and almonds.

Add the butter, orange juice and the balsamic. Salt and pepper to taste.

Simmer with lid on for 8-10 minutes.

Once cooked, arrange on a bowl and sprinkle with the parsley and tarragon.