Sautéed Brussels Sprouts with Pancetta

Sautéed Brussels Sprouts with Pancetta

Well, here it is! The recipe for brussels sprouts that changed my opinion of them.  My memory of having to eat these yucky cabbage mini-me’s as a kid is not a good one. I know I’m not alone in this. It seems that people either love or hate them.  My husband happens to be one of those people who loves them, so I decided to give them another shot. If you think you hate them or know someone who does, I urge you to give this recipe a try. It might just change some minds in your household, too.

Bacon and pancetta are commonly paired with brussels sprouts. I mean, they basically make just about everything better, so why not? And trust me, they definitely make these sautéed brussels sprouts better!  If you can’t find pancetta, you could substitute some bacon.

I used the mandoline side of my grater to thinly slice them, but a knife or a food processor fitted with the slicing blade can also be used.  Preparing them this way means that they cook super fast.  Five ingredients and fifteen minutes is all you need to make this.

The rosemary adds a nice boost of flavor that pairs nicely with the other ingredients. Cheese is just about always a good idea, so of course that’s in there, too. I happened to have Grana Padano on hand, but Parmigiano-Reggiano would be equally as good.

This serves about four people as a side dish, but it can be made into a main course for two. That’s exactly what I did for lunch one day. I added a can of cannellini beans to the skillet after the sprouts were done with a little bit of chicken stock and just heated it through. Lunch done!

Whether you serve these Sautéed Brussels Sprouts with Pancetta on Thanksgiving or just a regular weeknight , they are sure to be a hit!

Sautéed Brussels Sprouts with Pancetta
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Ingredients
  • 1/4 pound . pancetta , cut into small cubes
  • 1 pound . brussel sprouts
  • 2 tsp fresh rosemary , finely chopped
  • 3-4 tbsp finely grated Grana Padano or Parmigiano-Reggiano cheese
  • freshly ground black pepper
Instructions
  1. Remove any damaged out leaves of the brussels sprouts. If using a food processor to slice them, you'll want to trim the bottom of the core as well. Using either a mandoline or sharp knife, thinly slice brussels sprouts crosswise and discard ends.
  2. Heat the oil in a 10.5-inch skillet over medium-high heat. Add the pancetta and cook until crispy and golden brown. Tilt the pan slightly and spoon out all but about 3 tbsp. of grease. Add the brussels sprouts and cook, stirring often, until tender and bright green, about 3-5 minutes. Add the cheese and black pepper and toss to combine. Check seasonings and serve immediately.
Recipe Notes
With the saltiness of the pancetta and cheese, I didn't feel that there was any need to add any additional salt to the dish. Check seasonings after cheese has been added and adjust if necessary. A food processor could also be used to shred the brussels sprouts.
Sautéed Brussels Sprouts with Pancetta

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About

Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

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