Brussels Sprouts with Italian Pancetta - 2 Sisters Recipes by Anna and Liz
Vegetable Sides/ Vegetarian Recipes

Brussels Sprouts with Italian Pancetta

Liz has figured out a way to make Brussels sprouts so tasty, that even your kids will eat them! Yes, even I’m not a huge fan for Brussels sprouts, couldn’t believe it. But it’s true, kids will eat them too!  Brussels sprouts sautéed with Italian pancetta, garlic and chicken stock is a simple, delicious and very healthy recipe.

The secret ingredient is the Italian pancetta!  It is the sweet Italian bacon,  which creates a nice flavor to the Brussels sprouts, giving them a new flavorful twist to this “sometimes boring” vegetable.

Brussels Sprouts are rich in Vitamins C, A and K and all the B complex groups.  They are also rich in minerals such as calcium, potassium, iron, manganese and phosphorus.   An incredibly nutritious vegetable that protects us against vitamin A deficiencies, bone loss, anemia, cardio vascular diseases as well as colon and prostate cancer. 
So do you need any more reasons to add Brussels sprouts to your diet?   Brussels sprouts with Italian pancetta is a very tasty dish and one that will compliment any main course!
Here’s a Tip: Whether you buy pancetta pre-packaged or behind the deli counter, we find it’s better to freeze pancetta an hour before using. Its easier to chop or cube when frozen.
 Brussels Sprouts with Italian Pancetta
  • 1 bucket of Brussels Sprouts (10 ounces)
  • 1 Slice Italian Pancetta, 1/4″ thick (Italian bacon)-chopped or cubed
  • 2 large gloves of garlic- sliced
  • 1/2 cup chicken stock
  • salt and pepper to taste

Start out by trimming ends off sprouts.

After all stems are trimmed, rinse sprouts under water.

Cut brussels sprouts in halves,  set aside. Bring a medium pot of water to boil.

In the meantime, heat skillet with olive oil and garlic.  Saute garlic until golden.  Add pancetta and saute until slightly cooked, or until golden brown.

When water comes to a boil, add sprouts and boil for about 5 minutes, or until tender.  Carefully remove sprouts and drain excess water.

Add sprouts to skillet containing cooked garlic and pancetta.
Cook on medium heats until sprouts appear grilled and crunchy. Add chicken stock.
Simmer for about 3 minutes.  Add salt and pepper. Serve.

Serves 4

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