These Brussels sprouts are the perfect side dish to round out any dinner and taste just as amazing when they’re first cooked as when you have them later in the week that is, if you have any left over. A lot of people tend to steer clear of Brussels sprouts and we think that’s because they’re used to the vegetable being bland and flavorless. We’re debunking that myth right now, because Brussels sprouts are fantastic when roasted (in the oven or on the stove) and it’s easy to season them up and make them unforgettable. This dish comes together quickly and is so flavorful, you’ll be astounded that you only used a few ingredients!
Brussels Sprouts With Pancetta
- 1 pound fresh Brussels sprouts (whole or halved)
- 3 oz. pancetta, cubed
- 1-2 tablespoons butter
- balsamic vinegar, to taste
- sea salt and freshly ground pepper, to taste
- Heat large pan or skillet over medium-high heat and brown pancetta on all sides.
- Once pancetta cubes are crispy on the outside, transfer to a paper towel-lined plate to drain.
- Lower heat to medium and add butter to pancetta fat. Saute Brussels sprouts until cooked through and fragrant, stirring frequently. About 10 minutes. (It’s okay if there are some parts that are burned.)
- Drizzle with balsamic vinegar and cook for another 2-3 minutes.
- Return pancetta to the pan and mix everything together.
- Taste and season with salt and pepper, if necessary, and serve immediately.
Recipe adapted from For The Love Of Cooking