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Sprouts with Leeks, Red Onion, Dill and Pancetta

Sprouts with Leeks, Red Onion, Dill and Pancetta

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

This dish works just as well with whole sprouts – simply blanch them before adding to the pan. Use toasted pecans instead of pancetta for a veggie take.
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  • 154g diced pancetta
  • 4 tbsp extra virgin olive oil
  • 1 red onion, cut into half moons and sliced
  • 1 leek, sliced
  • 2 clove garlic, peeled and finely chopped
  • 500g brussels sprouts, shredded
  • 20g dill, chopped
  • 1 tbsp white wine vinegar
  • ½ tsp dijon mustard


Step 1

Start by frying the pancetta in a pan in 1tbsp olive oil until golden and crispy. Remove from the pan, place on some kitchen paper and set aside.

Step 2

Put 1tbsp olive oil into the same pan and fry the onion and sliced leek with a pinch of salt for 3 mins. Add the garlic and cook for another 30 secs.

Step 3

Add the shredded brussels sprouts to the pan and toss everything together, cooking over a medium heat for 3 mins to allow the sprouts to start to wilt.

Step 4

Remove from the heat and add the crispy pancetta to the pan.

Step 5

In a small bowl, mix together the dill, 2tbsp olive oil, vinegar and mustard, then pour this over the sprouts and give everything a good stir.

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