This delicious way of serving brussels sprouts is great for the Christmas or Thanksgiving table, and is guaranteed to win over all of the sprout haters like me!
- 1 Small White Onion, finely chopped
- 1 Large Knob Unsalted Butter
- 65g Cubed Pancetta
- 1/4 tsp Caraway Seeds
- 250g Brussels Sprouts (finely shredded)
- 3–4 Sprigs Fresh Thyme
- 3–4 Dashes Worcestershire Sauce
- Freshly Ground Sea Salt & Black Pepper
- Large Handful Cooked Chestnuts, roughly crumbled
- In a large sauté pan (I have this one), melt the butter over a medium heat until it is frothy.
- Add the onion, and cook until translucent, but not browned at all.
- Add the pancetta and the caraway seeds (lightly crush them between your fingertips as you add them to the pan to help release their flavours), and gently fry until the pancetta has cooked through, and started to crisp.
- Add the sprouts, and stir until they are coated with the butter, onions and bacon fat.
- Add the leaves of the thyme sprigs and the Worcestershire Sauce, and fry for about 10 minutes until the sprouts are soft. Season to taste with salt and pepper, and stir in the chestnuts.
- Serve in a warm serving dish straight to the table.