Sautéed Brussels Sprouts with Pancetta

Happy Thanksgiving!  Scott and I (and the dogs) enjoyed Thanksgiving with his side of the family last night.  His brother and our sister-in-law always do such a nice job with the turkey and trimmings but they do ask for some help.  🙂  Each family participates by bringing something to share.  This year Scott and I each brought a dish.  There were two recipes we wanted to try and both were hits so thought I’d share them with you.  With holiday dinners coming up this next month, these may be nice additions to your menu.

After reading through a few different Brussels sprout recipes, Scott decided on this one.  It’s from a blog (Skinnytaste) I’ve been following for about a year.  Skinnytaste recipes usually turn out well so Scott’s choice seemed like a good one and it was.  It’s a little lighter than the roasted recipes we have used and with a nice flavor.

In this post, I’ve introduced Sweet Notes where I’ll note any helpful tips.

Credit:  skinnytaste.com

Sautéed Brussels Sprouts with Pancetta

2 oz. pancetta, minced

2 lb. Brussels sprouts (weigh after outer leaves and stems removed)

1.5 tablespoon extra virgin olive oil

4 cloves garlic, minced or sliced thin

Kosher salt and fresh ground pepper

With a large, sharp knife (we used a food processor, slice blade), finely shred the Brussels sprouts after thoroughly washing.

In a deep heavy sauté pan (iron skillet if you have one), sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes.  Add olive oil and garlic and sauté until golden.  Add shredded Brussels sprouts, salt and pepper to taste and sauté on medium-high heat for about 5-7 minutes until tender crisp.  Makes about 7 cups.

Sweet Notes:  Trader Joe’s sells a minced (enough) pancetta, ready to use.  Trader Joe’s also sells frozen garlic cubes, one cube equals one clove!

 

One thought on “Sautéed Brussels Sprouts with Pancetta

Add yours

  1. sounds like an interesting way to serve brussel sprouts – the pancetta and garlic should disguise the overcooked flavour often associated with b-s.

    Like

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