If you are looking for an impressive side dish that wows even the non-veggie eating guest at the table, then look no further than this ultra flavor packed recipe for Sautéed Brussel Sprouts with Pancetta Bacon.
This is one of the ONLY vegetable side dishes my whole family can agree upon… and believe you me my daughter’s and husband are picky eaters whenever something leafy and green is involved. The secret is the Pancetta bacon which imparts a nice smoky, meaty flavor that the Brussel spouts soak up making them tender morsels of bacon-ness (yeah that’s not a real word but it should be!).
Now, Pancetta bacon can be expensive so if you are on a budget you can use thick cut bacon instead.
Also, if you are looking for a little-added kick of elegance and flavor for your dish try adding 2 tablespoons of Balsamic vinegar… doing so will give the Brussel sprouts a slight sweetness and rich flavor.
I hope you enjoy this dish as much as my family does.
- 1 pound Brussel sprouts, trimmed and halved or quartered
- 2 tablespoons Balsamic vinegar (optional)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper (to taste)
- 1 package diced Pancetta bacon (6 ounces) or 6 slices crisp cooked bacon, drained and chopped
- Nonstick cooking spray (vegetable)
- In a large nonstick pan cook Pancetta bacon over medium heat until fat has rendered and bacon is slightly browned (about 8 minutes); remove Pancetta from pan with slotted spoon to bowl and set aside; leave drippings from Pancetta in pan.
- Wash and halve or quarter Brussel sprouts; in a microwave safe bowl place Brussel spouts in microwave and cook on high for 1 minute or until slightly softened.
- Add 1 tablespoon olive oil to Pancetta drippings in pan and sauté Brussel sprouts on medium heat (stirring frequently) browning Brussel sprouts on all sides (about 8 to 10 minutes); add Pancetta bacon to pan and stir.
- If desired add Balsamic vinegar to pan and stir.
- Add salt and pepper to taste.
- Transfer to bowl and serve.