Leeks And Sprouts With Pancetta

About

These quick and easy sprouts with pancetta are pan fried until tender and golden and crisp at the edges, tossed with crunchy flaked almonds.

These make a great side served with roasted pork or chicken.

Ingredients

• 5 ounce pancetta by daniele
• 1 tablespoon, sliced almonds, raw
• 1 teaspoon lemon peel or zest raw
• 1 cup brussels sprouts, raw
• 1 cup leeks
• ½ tablespoon olive oil
• ⅛ teaspoon salt, sea salt
• ⅛ teaspoon black pepper

Instructions

1. Heat the oil in a skillet over a medium heat and add the pancetta, cooking until lightly browned all over.
2. Thinly slice the leeks and sprouts, discarding the tough bases and any stringy outer leaves. Add to the pan along with the lemon zest, salt and pepper. Stir well to combine and continue to pan fry for a further 3-4 minutes until the pancetta is completely cooked through and golden, and the vegetables are tender.
3. Add the flaked almonds and fry for a minute more until the vegetables start to caramelize at the edges and the almonds are lightly golden.

Nutrition Facts

• Servings: 2
• Calories: 335.5kcal/1403.6kJ (per serving)
• Fat: 27.8g (per serving)
• Carbs: 8.8g (per serving)
• Protein: 12.7g (per serving)