• 750g brussels sprouts, trimmed and halved
  • 75g diced pancetta
  • 500g small round shallots, peeled
  • 3 tbsp calvados or brandy
  • 3 tbsp cider vinegar
  • 2 tbsp honey


  • STEP 1

    Bring a large pan of salted water to the boil and blanch the sprouts for 2-3 minutes. Drain then refresh in iced water.

  • STEP 2

    Put the pancetta in a large cold frying pan and put over a heat. Fry until the fat comes out and the pancetta is crisp. Scoop out with a slotted spoon onto a plate, leaving behind any fat. Tip in the shallots and cook for 10-15 minutes until golden brown all over. Add the sprouts for the final 5 minutes, turn up the heat and cook until caramelised and browned a little. Lower the heat and add the calvados, cider vinegar, honey and 50ml of water, add the pancetta back to the pan and cook gently for 10-15 minutes until the shallots and sprouts are tender and the sauce glazes the veg.

Peeling small, round shallots can be a bit of a faff, but if you soak them for 15 minutes first in boiling water they become much easier to deal with.

Try our other veggie sides for Christmas

11 Red Cabbage Recipes served in a bowl with a silver spoon on a white table cloth surrounded by decorative pine cones

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