Brussels Sprouts with Pancetta

6-8 servings

This is not the punishment vegetable of your youth.  This remake has a wonderful mild flavor with overtones of pancetta and garlic.

1lb Fresh Brussels Sprouts

¼ lb Pancetta * (diced)

1 Small Onion (diced)

2 tsp Olive Oil (omit if using bacon)

2 Cloves Garlic (minced)

2 tsp Chopped Fresh Parsley *

Salt & Pepper

Steam the Brussels Sprouts

Wash the brussels sprouts in water with a little lemon.  Trim the bottom of the brussels sprouts and peel off the out layer of leaves. Cut the sprouts in half through the tail and place them in a steamer.  Steam until they can be easily pierced with a fork.  Remove and drain.

Note: if you do not have a steamer you can place the brussels sprouts in a covered glass dish with 2 tablespoons of water and cook them in the microwave until they are fork tender.

Prepare the Brussels Sprouts

While the brussels sprouts are steaming, prepare the onions and pancetta.  Dice the onions in large pieces and the pancetta in very small strips.  Heat 2 tsp of olive oil over medium heat in a large skillet and add the onions and pancetta.  Cook until the onions start to become translucent.  Add the cooked and drained brussels sprouts and the minced garlic and stir for 3-4 minutes until the brussels sprouts start to brown.  Add the chopped parsley and serve immediately. Note: if you use dried parsley add it with the brussels sprouts.

* Pronto Substitutes

Pancetta – Pancetta is Italian bacon and is available in the deli department of most Harris teeters.  You can substitute 4 slices of premium bacon for the pancetta.

Fresh Parsley – If you do not have fresh parsley use ½ tsp dried parsley in its place but add it earlier so that it has time to hydrate.

Frozen Brussels Sprout - You can substitute frozen Brussels Sprout for fresh.

To print a copy of this recipe go to Brussels Sprouts with Pancetta