This Brussels Sprouts with Pancetta recipe is one that might just change some minds about this often hated vegetable. It uses shaved brussels sprouts, so it cooks really quickly. Seasoned with fresh rosemary and some grated Grana Padano cheese, it’s a super flavorful and tasty side dish!
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 Brussels Sprouts with Pancetta 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.
How to Prepare Brussels Sprouts
First, remove any damaged leaves from the brussels sprouts. If using a food processor, you’ll need to trim the core as well. 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.
How To Sauté Brussels Sprouts
I start by cooking the pancetta until crispy and golden brown. Save some of the grease to cook the brussels sprouts in. Because the brussels sprouts are shaved, they will only need to be sautéed for about 3-5 minutes. Add the cheese and black pepper and toss to combine.
- I happened to have Grana Padano cheese on hand, but Parmigiano-Reggiano would be equally as good.
- If you can’t find pancetta, you can substitute some diced bacon instead.
- 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.
Whether you serve these Brussels Sprouts with Pancetta as a Thanksgiving dinner side dish or just a regular weeknight, they are sure to be a hit!
Sautéed Brussels Sprouts with Pancetta
- 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
- 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.
- 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.