Description
This Caramelised Brussels Sprout Hash with Leeks and Pancetta features tender sprouts, salty pancetta, and sweet leeks. Perfect for a cozy dinner, it combines simple ingredients for unforgettable flavor.
Ingredients
Scale
- 2 oz diced pancetta
- 1 tbsp olive oil
- 2 leeks (sliced)
- 3 cloves garlic (minced)
- 3 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 3–4 thyme sprigs (leaves only)
- 1 bay leaf
- 1 lb Brussels sprouts (sliced)
- 6 kale leaves (sliced)
- 2/3 cup chicken stock (or vegetable stock)
- Salt to taste
Instructions
- Clean and prepare all ingredients: slice Brussels sprouts, leeks, and kale.
- Heat a pan over medium heat and render the pancetta until crispy, about 5-7 minutes.
- Add sliced leeks to the pan and cook on low heat until soft and sweet (approx. 10 minutes).
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add apple cider vinegar and maple syrup, stirring to caramelise the leeks.
- Introduce stock, Brussels sprouts, kale, thyme, and bay leaf; stir well and cover.
- Cook over medium heat for about 10 minutes, stirring halfway through, until the vegetables are tender.
- Check for doneness and adjust seasoning before serving.
Notes
For a vegetarian option, swap pancetta for mushrooms or tempeh.
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Ensure Brussels sprouts are cut to uniform size for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg