Pancetta Brussels Sprouts

Pancetta Brussels Sprouts

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total:    Average: /5]

Italian bacon is the key to this delicious vegetable dish. Perfect for Thanksgiving or anytime.

  • 2 Pounds Brussels Sprouts (Halved)
  • 3 Tablespoons Olive Oil
  • 1 1/2 Slices Thick Pancetta (Cut Into Small Cubes)
  • 3 Garlic Cloves (Chopped)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Trim tops of sprouts and remove any loose outer leaves.
  2. In medium-size saucepan add water and bring to boil. Add sprouts and cook 3 minutes. Drain and rinse under cold water to stop cooking process. Drain well.
  3. In large-size sauté pan add olive oil over a medium-low heat. Add pancetta. Sauté 8 minutes. Add garlic and increase heat to medium-high. Cook 3 minutes. Add sprouts so that they form a single layer. Add kosher salt and pepper. Cook 12 minutes, turning occasionally, until spouts are golden brown in spots.
  4. Transfer to serving dish and serve warm.
  5. Serves 6
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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