Pancetta Brussels Sprouts

Pancetta Brussels Sprouts


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

Categories:  , ,

Yields or Serves:  

[Total: 4   Average: 5/5]

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 has been cooking and writing recipes since she was a a young girl. 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.

Explore Similar Recipes