Pancetta Brussels Sprouts Recipe
It’s the seventh and final day of The Bonus Space 7 days of Thanksgiving recipe countdown! (All good things must come to an end I suppose!)
In my opinion, Thanksgiving would be incomplete without a tasty Brussels sprouts dish! This deliciously addicting pancetta Brussels sprouts recipe ticks all the boxes, making it an incredible side dish for thanksgiving or Christmas dinner!
My favorite thing about this recipe is how fast and easy it is to make! I love how the Brussels sprouts pair with almost any dish, and it doesn’t require a ton of time or effort on my part. (Ideal!)
My husband and I probably make this Brussels sprouts recipe at least once a week. They’re a great solution for a last-minute vegetable when you haven’t had time to plan out dinner. (This only goes to show how lazy we are)
For a healthier option, you can make them with just Brussels sprouts and olive oil. But if you feel like kicking it up a notch, just add toppings like pancetta and garlic for a more indulgent side dish! (I mean, I’ll never say no to bacon on anything!)
Enjoy!
Pancetta Brussels Sprouts
This deliciously addicting pancetta Brussels sprouts recipe pairs with almost any dish, and requires minimal time and effort. It’s a great solution for a last-minute vegetable, or side dish for thanksgiving or Christmas dinner!
- 1 lb Brussels Sprouts (trimmed and halved)
- 4 oz pancetta, minced ((thick cut if available, bacon also works))
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 2 tbsp butter
- salt & pepper (to taste)
- grated parmesan or gruyere cheese (*optional: to top*)
Wash and trim Brussels sprouts, removing bottoms and discarding. Cut Brussels sprouts in half from top to base.
- Prep pancetta by removing and discarding large portions of fat, and mincing (use thick cut if available).
- In a large sauté pan, heat 1 tbsp olive oil with 2 tbsp butter on medium high heat. Once melted, add Brussels sprouts cut face down in the butter oil mixture.
- Cover with lid, and sauté approximately 10-15 minutes, or until bottoms of Brussels sprouts are browned and caramelized.
- Add pancetta and garlic stir to incorporate into Brussels sprouts.
- Continue to cook on medium high heat until pancetta is cooked through and garlic is fragrant (approximately 5 minutes).
Season with salt and fresh ground pepper to taste. Top with grated parmesan or gruyere cheese (if desired).
Serve immediately!
Enjoy!
The Bonus Cookbook
For those who are interested to see how I made these pancetta Brussels sprouts, here’s some bonus info with a few extra photos to help you out!
Here’s what you’ll need to make this deliciously addicting side dish:
Ingredients:
- 1 lb Brussels Sprouts, trimmed and halved
- 4 oz pancetta, minced (thick cut if available, bacon also works)
- 2 clove garlic, minced
- 1 tbsp olive oil
- 2 tbsp butter
- salt & pepper to taste
- optional grated parmesan or gruyere cheese to top
First, start by washing and trimming the Brussels sprouts. Remove the bottoms and discard, then cut the Brussels sprouts in half from top to base.
Remove any large portions of fat from the pancetta or bacon, then finely chop. (use thick cut pancetta or bacon if it’s available)
Next, heat 1 tbsp olive oil with 2 tbsp butter on medium high heat in a large sauté pan.
Once the butter has melted, add the Brussels sprouts cut face down into the butter/oil mixture.
Cover the pan with a lid, and sauté for approximately 10-15 minutes, or until the bottoms of the Brussels sprouts are caramelized. (I like to cook them until they are right on the brink of being burned)
Note: For a healthier option, stop at this point and season to taste with salt and pepper.
Add the pancetta and garlic to the Brussels sprouts, and stir to incorporate everything together.
Continue cooking on medium-high heat until the pancetta is cooked through and the garlic is fragrant. (approximately 5 minutes)
Season the pancetta Brussels sprouts with salt and fresh ground pepper to taste.
Top with grated parmesan or gruyere cheese if desired. (highly recommend, it’s delicious!)
Serve immediately with your favorite dishes, and enjoy!
Cheers!
-M
Happy Thanksgiving!
I must admit, I’m pretty bummed that 7 Days of Thanksgiving recipes is coming to an end! It has been an absolute pleasure sharing some of my favorite holiday recipes with you! I hope you enjoyed them as much as I enjoyed writing them!
If you haven’t already, check out the other Thanksgiving recipes from the 7 day countdown. (They’re the bomb! So much yum!)
Comment below with your thoughts on these recipes, or share your own favorite Thanksgiving dishes! (Including recipes we didn’t cover this year! We love food, and want to hear about your favorites too!)
The 7 days of Thanksgiving may be coming to an end, but we have a very special bonus Thanksgiving recipe coming your way this weekend! *hint* It’s my favorite post-Thanksgiving recipe, and it puts those turkey leftovers to good use! Stay tuned!
Until then, sending all my love and wishing you a happy Thanksgiving! As for me, I’ll be enjoying a mellow Thanksgiving at home with a few glasses of my favorite wine! Pour yourself a glass (or two) for me!
Please stay safe and healthy during this very strange and unprecedented 2020 Thanksgiving!
*virtual* Cheers!
Want to Learn More?
If you enjoyed this post, and would like to stay in the loop for more tasty recipes in the future, like, share and subscribe to The Bonus Space, where you will find helpful posts and tutorials on DIY home improvement projects to increase functionality in your home.
Also, you can follow me on Facebook, Twitter, Instagram and Pinterest for more fun tips and tricks!
Leave a comment below if you have any questions about these pancetta Brussels sprouts, or have a few fun tips and tricks of your own that you would like to share!
