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Pancetta Brussels Sprouts

Pancetta Brussels Sprouts

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

Trim tops of sprouts and remove any loose outer leaves.

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.

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.

Transfer to serving dish and serve warm.

Serves 6

Prep Time: 15 Minutes

Cook Time: 26 Minutes

Total Time: 41 Minutes

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Pancetta Brussels Sprouts

Pancetta Brussels Sprouts

Victoria Glavin Hart