Get in on this viral marvel and start spreading that buzz! Buzzy was made for all up and coming modern publishers & magazines!

Fb. In. Tw. Be.

Sprouts with Leeks, Red onion, Dill and Pancetta

With so many greens mixed into this recipe, you’ll find a cacophony of textures to navigate for a delicious journey. If you don’t fancy the pancetta, you can easily sub it out for toasted pecans for a veggie-friendly alternative.

Serves 4 Total Time 35 mins


Get the ingredients here

  • 2 x 77 g packs diced pancetta 
  • 4 tbsp extra virgin olive oil 
  • 1 red onion, cut into half moons and finely sliced 
  • 1 leek, sliced 
  • 2 garlic cloves, peeled and finely chopped 
  • 500g Brussels sprouts, shredded 
  • 20g dill, leaves chopped 
  • 1 tbsp white wine vinegar 
  • ½ tsp dijon mustard 


  1. Start by frying the pancetta in a pan in 1tbsp olive oil until golden and crispy.
  2. Remove from the pan, place on some kitchen paper and set aside. 
  3. Put 1 tbsp 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.
  4. Add the 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. 
  5. Remove from the heat and add the crispy pancetta to the pan. 
  6. In a small bowl, mix together the dill, 2 tbsp olive oil, vinegar and mustard, then pour this over the sprouts and give everything a good stir.
You don't have permission to register