Brussels sprouts may be the most divisive item on the Christmas table, but they’ve been a festive staple for as long as anyone can remember.

The problem is, if you boil them within an inch of their lives, they smell a bit like rotten eggs, so it’s no wonder lots of people turn their noses up.

Hello Fresh Brussel sprouts
Hello Fresh Brussel sprouts (PA)

HelloFresh head chef Patrick Drake recipe will actually get nods of approval around the table this Christmas – sprouts with cream, pancetta and garlic.

Brussels sprouts with garlic
Print Recipe
Nutrition Facts
Creamy Brussels sprouts with garlic and pancetta
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 61mg20%
Sodium 139mg6%
Potassium 447mg13%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 1305IU26%
Vitamin C 86mg104%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Brussels sprouts with garlic and pancetta

Frying rather than boiling brings out the best flavour in this festive vegetable. Try this easy recipe to jazz up your Brussels sprouts this Christmas.
Prep Time20 mins
Cook Time28 mins
Total Time48 mins
Course: Side Dish
Cuisine: British
Servings: 4
Calories: 237kcal
Author: Patrick Drake


  • 400 g Brussels sprouts
  • 2 garlic cloves
  • 60 g pancetta
  • 150 ml double cream
  • Cooking oil
  • Salt and pepper


  • Chop any tough bottoms off the Brussels sprouts, halve through the root and halve again so they’re in quarters. If you’re doing this the day before, add them to a clean bowl, cover and refrigerate until needed.
  • Peel and grate the garlic (or use a garlic press). Add the pancetta to a large frying pan with a good splash of oil and cook over a medium-high heat until golden, eight to 10 minutes.
  • Reduce the heat to medium, add the Brussels sprouts and fry for five minutes. Now add three tablespoons of water, cover with a lid and steam-fry until the sprouts are just cooked, six to eight minutes. The Brussels should be tender but still a vibrant green colour with some bite.
  • Add the garlic and cook for a further minute. Now add the double cream and bubble away for three to four minutes. Taste and add salt and pepper if you feel it needs it, then remove from the heat. Reheat just before serving.


Calories: 237kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 139mg | Potassium: 447mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1305IU | Vitamin C: 86mg | Calcium: 69mg | Iron: 1mg



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