Brussels Sprouts

Cooked Brussels sprouts and raw Brussels sprouts
The perfect side to your holiday meals, simple and delicious!


  • 5 tbsp + 1 tbsp olive oil
  • 500g Brussels sprouts, washed, bottoms trimmed and halved
  • Salt flakes and cracked black pepper
  • 150g unsmoked pancetta around 1.5cm thick, cut into pieces ½ cm wide
  • 150g labne
  • 1 tbsp roughly chopped parsley
  • 1 tbsp good quality balsamic vinegar

Serves 6 as a starter or side


  1. Preheat oven to 180°c fan-forced.
  2. In a mixing bowl, add Brussels sprouts and drizzle over 5 tbsp olive oil.
  3. Season generously with salt and cracked black pepper and toss so Brussels sprouts are evenly coated.
  4. Pour Brussels sprouts onto a baking tray lined with parchment paper and bake until browned, around 15-25 minutes. If you notice they aren’t roasting evenly in the oven, quickly remove the tray every 5 minutes to turn and reposition them with tongs to ensure even cooking.
  5. Whilst Brussels sprouts cook, heat remaining 1 tbsp olive oil and pancetta in a fry pan over medium heat and cook until the fat is rendering out, and pancetta is golden and crispy, then use a slotted spoon or spatula to remove into a bowl to cool.
  6. Once Brussels sprouts and pancetta are cooked, set aside until ready to serve.
  7. To serve, toss Brussels sprouts, pancetta, parsley, and balsamic vinegar in a mixing bowl. Taste and season.
  8. Spread labne evenly on a serving plate or bowl, and top with Brussels sprouts mixture.
  9. Serve! Delicious at room temperature, making it an ideal dinner party side or starter.

Leave a comment

Please note, comments need to be approved before they are published.