Pancetta Brussels Sprouts

Hi there everyone!! I'm so so sorry for the lack of posts lately. Big news.... I got married a couple weeks ago! With all the wedding planning craziness on top of my full time job, bachelorette party in Nashville, bridal showers and being in Turks and Caicos since the big day my plate has not been full... it's been overflowing. I'm bummed it has all come to an end, however I'm so happy to be married to my best friend and also excited to have so much more time to focus on C&C! I have so many recipes and reviews coming! But enough about me - Thanksgiving is THIS WEEK! Seriously where has this year gone? This super easy recipe is the perfect side dish for any Thanksgiving feast.

I actually didn't like Brussels sprouts until about a year ago. Apparently all I had to do is fry them in a shit ton of butter and pork fat and voilà - new favorite vegetable. So if they aren't your favorite either just trust me. They will be once you try this recipe. Start by boiling the Brussels in a large pot of water for about 10 minutes.

Drain in a strainer and rinse with cold water. Once cool half or quarter Brussels.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for a couple minutes.

Add your pancetta and cook for several more minutes stirring occasionally. *Tip: if you're like me and find pancetta to be the most delicious thing ever you might want to keep it in your fridge until literally this moment. I'm not joking - after drinking several glasses of chef juice (aka wine) one night I ate almost all the pancetta I needed for a recipe and had to send Brad to the store for more.*

Anywho go ahead and add your Brussels sprouts next. Season with salt and pepper.

Cook for about 8-10 minutes or until veggies are tender.

Transfer to a plate or serving dish. Enjoy!!

Pancetta Brussels Sprouts

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Serves: 6

Ingredients

• 3 lb Brussels sprouts
• 4 oz pancetta
• 2 tbsp. butter
• 3 garlic cloves, minced
• 1 tsp. salt
• ½ tsp. fresh ground pepper

Instructions

1. Bring a large pot of water to boil over high heat.
2. Add Brussels sprouts and turn down heat slightly. Boil for about 10 minutes.
3. Drain into a strainer and rinse with cool water. Allow to fully cool.
4. Half or quarter once cool.
5. Melt butter in a large skillet over medium heat.
6. Add garlic and cook a couple minutes.
7. Add pancetta and cook about 5 more minutes.
8. Add Brussels and season with salt and pepper.
9. Cook another 8-10 minutes.
10. Serve immediately.

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