Pancetta Brussel Sprouts
Prep time
Cook time
Total time
Serves: 4
  • 20 brussel sprouts, halved
  • ¼ lb pancetta, diced
  • 2 shallots, diced
  • 1 tsp salt
  • ½ tsp crushed pepper
  1. In a large saute pan, on medium, cook the pancetta for 5 minutes.
  2. Once the fat begins to render and it becomes crispy, remove the pancetta with a slotted spoon and set aside.
  3. Saute the shallots in the pancetta fat, and saute for 3 minutes.
  4. If needed, add some evoo to make sure the brussel sprouts don't burn.
  5. Add the brussel sprouts and cook until tender, 15-20 minutes.
  6. For the last couple minutes of cooking, add the pancetta back in so that it marries with the dish.
  7. Serve immediately with your favorite Thanksgiving fixings!
Recipe by Keys to the Cucina at