Sautéed Brussels Sprouts with Pancetta
Sautéed Brussels Sprouts with Pancetta is one of my favorite side dishes! This recipe works great for a holiday meal, or an everyday dinner. It's easy to make with Brussels sprouts cooked on the stovetop with flavorful pancetta, onion, garlic and stock. Just a few ingredients to yield a flavorful side that pairs wonderfully with a variety of entrées from baked chicken to steak or seafood. You just can’t go wrong with this one!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon (15ml) extra virgin olive oil
- 3 ounces (85g) pancetta, diced
- ¼ cup (40g) finely chopped onion
- 1 garlic clove (minced)
- 1 ½ pounds (680g) Brussels sprouts, shredded
- ¼ cup (60ml) chicken or vegetable stock
- Salt and black pepper to taste
Instructions
- 1
Put the olive oil in a large (12-inch) nonstick skillet and place over medium heat. Add the pancetta and cook until it starts to crisp, 3-5 minutes.
- 2
Stir in the onion and garlic and cook a few seconds, until the garlic smells fragrant. Add the Brussels sprouts, stock, salt and pepper.
- 3
Cook 5-7 minutes, stirring frequently, until the Brussels sprouts are bright green and tender. Serve warm.