Here’s an easy way to serve up this cruciferous vegetable that’s loaded with vitamins K and C. Yes, it uses a bit of pancetta and butter so it’ll never be as healthy as just steaming them, but then again, would you rather eat them without any flavour?
Serves 2 as a main and 4 as a side dish.
Courtesy of Karon Liu.
In a pot of salted boiling water, blanch the Brussels sprouts for 2-3 minutes. Drain and rinse with cold water.
In a pan over medium heat, melt the butter. When it starts to brown, add the Brussels sprouts and stir occasionally. Continue cooking until the sprouts start to brown, 6-8 minutes.
Add the pancetta and cook until they start to brown and crisp up, 3-4 minutes. Pour in the maple syrup and gently toss. Season with salt and pepper.
Pour into a serving dish and grate a bit of Parmesan cheese on top. Serve immediately.