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Brussels Sprouts with Pancetta

Brussels sprouts are a love ’em or leave ’em vegetable, for sure, but you can turn your family into the former with no effort at all. Brussels sprouts are healthy — and granted, sometimes a little stinky — but with the help of some salty, savory pork product, pan-roasted Brussels Sprouts with Pancetta will become a family favorite for the holidays and all year long.

Brussels Sprouts and pancetta cooking in a skillet.

Thanksgiving is still over a week away, but doesn’t it feel like the holiday season has already started in full force? I noticed that Christmas TV commercials started on Halloween night, before trick-or-treating was even over, and radio stations played Christmas music bright and early Nov. 1st.

I can predict already that I’m going to have to make the extra effort this year to ensure that I eat sufficient greens throughout the holiday season.

And I don’t mean green icing on Christmas tree cookies lol.

(Well, maayybe green icing.)

No no no. Vegetables. Yes. Vegetables.

Icing!

No … [wags finger] … vegetables.

Greens such as the venerable brussels sprout, packed with nutritional goodness, like vitamins C and K, folate (hear that mommies-to-be?), omega-3 fatty acids, and promotes healthy immune and colon function. All in one adorable little cheek-pinching package.

So, I’m sharing this family favorite brussels sprouts recipes, so that you, too, will be healthy going into the new year.

Brussels sprout stalk.
Brussels sprouts stalk, trimmed of leaves

SoupAddict’s local Kroger is going to byzantine lengths to obtain the “freshest” produce available. Now they’re selling entire stalks of brussels sprouts, instead of just the stuffed mesh bags, so you, the consumer, can experience the thrill of picking the sprouts yourself. From the comfort of your kitchen.

Um. They don’t fit very well in grocery bags

(And it was hideously expensive. Just buy the mesh bags!)

But if you’ve never seen brussels sprouts in nature, here’s your chance. Except they grow upright, not sideways. And they’re 3 to 4 feet tall. And they have leaves. Big leaves. Huge leaves. (Which is why they were cut off before landing on Kroger’s produce wall.)

And usually there are many more sprouts on a stalk. But other than that, it’s exactly like this. You know, [ahem] natural.

And, you get to do all the manual labor.

You’re welcome, says Kroger, pocketing your hard-earned money.

On the other hand, they might be on to something. The little heads were gorgeous, and there was not one shriveled outer leaf that needed to be removed. Not one. And they were so sweet and tender.

Whole brussels sprouts on a cutting board.

Blast you, Merchandisers at Krogers! You, who also lured SoupAddict to spend $8.54 on a block of rosemary olive oil asiago cheese this weekend at your sampling station with the red-and-white checked gingham tablecloth. I want the fresh stalk. Not the mesh bag.

I want the hideously expensive stalk!

[Curses!]

Anyway! This healthy side dish comes together quickly, so prep all of the ingredients before you begin.

The ingredients on a cutting board.

Are those the salty pork products you spy?

Oh, yes. Yes, indeedy.

Salty pork products and brussels sprouts go together like peas and carrots.

Pancetta makes the peeps happy. They may even forgive you for including the brussels sprouts.

And then the apple cider gives a tangy little kick that SoupAddict really enjoys.

Brussels sprouts and pancetta cooking up in a skillet.

Serve this up at Thanksgiving, when your peeps are strung out and mellow from the L-tryptophan in the turkey, and you might have yourself some brussels sprouts converts.

Karen xo
Brussels Sprouts with Pancetta
Print Recipe
5 from 1 vote

Brussels Sprouts with Pancetta

A delightful way to get a serving of healthy greens, seasoned with the irresistibly savory flavor of pancetta.
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, holiday meal
Servings: 4
Author: Karen Gibson

Ingredients

  • 2 pounds brussels sprouts
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta , coarsely chopped (or buy pre-diced)
  • 1 large garlic clove , minced
  • 1/3 cup low-sodium chicken broth
  • 1/4 cup apple cider (not vinegar, cider)
  • Coarse kosher salt

Instructions

  • Trim the root ends from the brussels sprouts. Slice the sprouts into thin strips from top to root end (as you would a head of lettuce). For quick work, use a food processor fitted with coarse shredding disk.
  • Melt butter with olive oil in large deep skillet over medium heat. Add pancetta and sauté until golden on the edges, about 3 minutes. Add the garlic; stir 30 for seconds until fragrant.
  • Add brussels sprouts, broth and cider and sauté until the sprouts are crisp-tender but still bright green, 3 to 5 minutes. Season with coarse salt and black pepper. Transfer to bowl and serve hot.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.
Recipe Rating




Perfect Lap

Sunday 28th of November 2010

I have some red snapper filets and a part of me wants these tangy sprouts to go with them. I was thinking of mango curry sauce for the snapper over a bed of these sprouts. I'd like to work in a caramelized sweet potato somehow ....hmmm. Thanks for the tip on cutting out the bitter cores.

Darlynne

Friday 26th of November 2010

SoupAddict, you were absolutely right about this dish. I don't care for Brussels sprouts, but you've made me a convert. After picking up the mighty light saber stalk from Whole Foods and wrestling it into/out of the car, into the kitchen, off the stalk, whew, I was ready for a nap. And after the food processor and I had words, there was a boatload of sliced sprouts everywhere. I told the family what they were about to eat was coleslaw and they loved it. So thank you for caring and expanding our vegetable repertoire.

SoupAddict

Friday 26th of November 2010

I salute you for conquering the stalk. It's the most awkward food item I think I've ever purchased. I also salute your cleverness in calling it cole slaw (since brussels sprouts and cabbage are both in the brassica genus, you weren't really lying. :)

marcella

Tuesday 16th of November 2010

had them tonight - with no pork, quickly sauteed with just some onion and a splash of cider vinegar. They were delicious, crisp and flavourful and not bitter at all. Jo, you really should try them :)

SoupAddict

Tuesday 16th of November 2010

I love love love the flavor of apples (in any form) with brussels sprouts!

thislittlepiggywenttothefarmersmarket

Tuesday 16th of November 2010

To Jo Moore - they should not be bitter this time of year. If you boil them whole put a criss cross in the bottom as this seems to make them less bitter. Also cooked quickly like Soup Addict does should not have a bitter taste at all.

thislittlepiggywenttothefarmersmarket

Tuesday 16th of November 2010

Looks delicious - that is one of our Thanksgiving sides sorted.

SoupAddict

Tuesday 16th of November 2010

It really wasn't until this year that I realized how many people serve brussels sprouts at Thanksgiving. How awesome!