The perfect Brussels Sprouts dish finally exists! This Christmas, you've gotta make garlic and parmesan roasted Brussels, topped with crispy jewels of pancetta and a sage pangrattato. It's just a shame you've got to share it with your guests!
Start by getting those Brussels cleaned up. Remove any loose leaves, and cut them in half. Add to a baking tray with olive oil, salt and pepper, and roast for 10 minutes, at 180°c.
In the meantime, fry off the pancetta, over low heat, until all the fat has been rendered out, and the pancetta is crispy. Remove, and add sage leaves to the fat, and fry for 30 seconds, until crispy. Remove and drain.
In the same fat, add the breadcrumbs and fry gently, until golden. Add the sage leaves back into the pan with the breadcrumbs, mix well so the sage breaks up and set aside.
Once the 10 minutes is up, take the Brussels sprouts out the oven, and coat them in parmesan. Pop them back in the oven for 10 more minutes, or until the parmesan has become crispy.
Break up the Brussels sprouts, add half to a serving bowl along with half the pancetta, then add the rest of the sprouts, more pancetta, and a few spoonfuls of the sage pangrattato.
