Description
Enjoy the irresistible flavor of Caramelised Brussels Sprout Hash with Leeks and Pancetta. This easy recipe blends salty pancetta with sweet leeks and earthy Brussels sprouts for a hearty dish perfect for any mealtime!
Ingredients
- Pancetta (or bacon)
- Olive oil
- Leeks
- Garlic
- Apple cider vinegar
- Maple syrup
- Thyme
- Bay leaf
- Brussels sprouts
- Kale
- Chicken stock (or vegetable stock)
- Salt
Instructions
- Prepare your veggies by trimming and slicing Brussels sprouts, leeks, and kale.
- Cook the pancetta in a frying pan over medium heat until crispy, about 5–7 minutes, and set aside.
- In the same pan, caramelise the leeks on low heat for about 10 minutes, adding olive oil if necessary.
- Add minced garlic, apple cider vinegar, and maple syrup to the leeks, cooking for an additional 4–5 minutes.
- Stir in Brussels sprouts, kale, thyme, bay leaf, and chicken stock. Cover and simmer for 10 minutes.
- Check for doneness; adjust seasoning, and serve once tender.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge.
For a vegetarian option, use vegetable stock and omit the pancetta.
Freeze leftovers for up to 3 months; thaw and reheat on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg