These savoury brussels sprouts are a holiday favourite in Masterchef Canada judge Michael Bonacini's household.
Serves 8 to 10
- 5 cups Brussels sprouts
- 1 cup pancetta, diced
- ½ cup cranberries, dried
- 2 tbsp vegetable oil
- 2 tbsp butter
- 2 cups of toasted pecans
- Salt and pepper to taste
- Good pinch of cumin
- Clean and trim the Brussels sprouts in the traditional manner, then place in boiling salted water to cook until tender.
- Once tender, drain well and set aside.
- In a large frying pan, fry the pancetta on medium-high heat until golden brown. Once done, remove the pancetta and set aside. In the same pan, add the vegetable oil and Brussels sprouts and fry for 3 to 5 minutes.
- Add the butter, toasted pecans, dried cranberries, and a good pinch of cumin. Toss to combine.
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