Sautéed Brussels Sprouts with Pancetta
Seasoned with rosemary and freshly grated Grana Padano cheese, these Brussels Sprouts with Pancetta are super flavorful and delicious. They make a great holiday side dish!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 138kcal
Ingredients
- 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
Instructions
- 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.
Notes
With the saltiness of the pancetta and cheese, I didn't feel that there was any need to add any additional salt to the dish. Check seasonings after cheese has been added and adjust if necessary. A food processor could also be used to shred the brussels sprouts.<br /><br />Estimated Nutrition Facts: