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!
Ingredients
- 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*
Instructions
- 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!
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