Christmas Cooking: Brussels Sprouts with Sage, Pancetta and Almonds

It is not possible to serve Christmas lunch without sprouts. Even if you absolutely despise sprouts, you know it just wouldn’t be right to omit them from the one meal of the year where they truly belong. That just wouldn’t be fair on the little green guys.

This dish which I present to you, is like Christmas in a bowl. Sprouts married with salty pancetta, slivers of almonds and a subtle kick of sage truly make the perfect addition to any respectable Christmas meal.


  • 400g Brussels sprouts, topped with the outer leaves removed
  • 80g pancetta lardons
  • 50g slivered almonds
  • 1 tablespoon of roughly chopped fresh sage
  • 1 tablespoon butter
  • Salt
  • Pepper


Bring a pan of water to boil and add the sprouts. Cook for around 8 minutes.

Meanwhile on a medium heat, fry off the pancetta with the butter in a large skillet. After a few minutes when the pancetta becomes slightly crispy, stir in the almonds.

Once the sprouts are tender, drain and add to the skillet. Stir in the sage and season generously. Make sure all the sprouts are well coated with the juices from the pan. Remove from the heat and serve.

Serves 4.


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