Brussels Sprouts With Pancetta And Pine Nuts

My mother never had to admonish me about eating Brussels sprouts; they've always been one of my favorites. I used to grow them in the vegetable patch my father helped me start when I was a youngster. It was always a treat to have a dish on the table made from food we picked out of the garden. Here's an easy way to prepare Brussels sprouts. I usually just roast my sprouts with a little olive oil, salt and pepper, but I like this recipe when I want something with a little extra flavor.


Prepare the sprouts by peeling off any old, exterior leaves and cutting off excess stems. Slice an "X" in the bottom of each sprout. Cut the larger ones in half. Steam for 5 to 10 minutes. The sprouts should be tender enough to pierce with a fork, but still crisp.

Transfer the steamed Brussels sprouts to a medium size bowl.

In a large skillet heat the olive oil.

Add the pancetta slices and sauté until the edges start to brown, about 5 minutes.

Add the garlic and sauté until golden.

Add the pancetta, garlic and renderings to the Brussels sprouts. Be sure to scrap up the brown bits from the bottom of the skillet and add those as well.

Add the balsamic vinegar, a handful of pine nuts and red pepper flakes to suit your taste.

Toss to coat and serve.


Time to prepare: 25 minutes.

Serves 6.


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