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.