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Brussels Sprouts with Pancetta Recipe

Brussels Sprouts with Pancetta Ingredients

  • Brussels Sprouts with Pancetta
    Brussels Sprouts with Pancetta

    2 pounds brussels sprouts

  • 1 tablespoon vegetable oil
  • 8 ounces pancetta, cut crosswise into 1/4-in.-wide strips
  • Salt and freshly ground black pepper

How to make Brussels Sprouts with Pancetta

  • Using a sharp knife or mandoline (see Notes), thinly slice brussels sprouts
    crosswise, discarding root ends. (The resulting “shaved” sprouts should resemble
    confetti.)
  • Pour vegetable oil into a large pot over high heat; add pancetta and stir until
    slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts,
    and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
  • Add salt and pepper to taste. Serve hot.
  • Brussels Sprouts with Pancetta is ready to serve.

YIELD: Makes 8 to 10 servings