Brussels Sprouts with Pancetta
Do you like Brussels Sprouts? I used to think that they weren’t good, but now I think that they are a real treat.
I tested this recipe from the November 2010 issue of Southern Living for Brussels Sprouts with Pancetta and declare it a keeper.
Yield: 8 Servings
Brussels Sprouts with Pancetta
Cook Time
17 minutes
Total Time
17 minutes
Ingredients
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 (1/8-inch-thick) pancetta slices
- 1 tablespoon freshly grated Parmesan cheese
Instructions
I’ll definitely make this dish again!
Paula, this look really yummy. I think I’ll give it a try for Thanksgiving. The first time I had brussel sprouts was last year when I was having dinner at the Biltmore with some friends.
I have never been a fan of brussel sprouts but in the last couple of months keep seeing interesting recipes with them. Maybe I will give them another try…..maybe?
Yummy! I want some!
I love brussels sprouts and this looks like a delicious recipe.
I saw that recipe in SL and have stored it away in my brain. I LOVE brussel sprouts, so how could they not be good with pancetta?
Okay, so I hate brussel sprouts, but I think my Hubby would love this. I really should be a good wife and try it for him.
See, I think that looks DELISH!!! Your food photos are always so good. 🙂
I don’t like Brussels sprouts, but my husband does. And he loves pancetta. I think I should try this recipe for him!