Side Dishes

Carrots, Peas and Brussels Sprouts with Pancetta (4)

The perfect accompaniment to roast chicken. The mixture of vegetables would be nice anyway but the crunch of pancetta bits and the extra flavor of a shallot takes it up a notch. I buy pancetta from an Italian deli. If you are lucky they won’t mind dicing it for you.

4 oz pancetta – diced

1 large shallot – halved, thinly sliced and separated into rings

8 oz Brussels sprouts – halved

3 medium carrots – sliced

2 handfuls of frozen peas

Cook the pancetta in a frying pan until it is nice and brown and crisp. Remove from pan and place on paper towel to soak up the fat.

Fry the shallot in the pancetta fat until soft. Remove from pan and place on paper towel.

Place the vegetables in a pan and boil or steam for five minutes or so until cooked but not soggy.

Transfer veg. to a serving dish, add the pancetta and shallot and mix together. Serve immediately.


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