Photo: Pancetta and Herb Brussels Sprouts Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/4 cup diced pancetta
- 1 pound peeled Brussels sprouts, quartered
- 1 tablespoon freshly chopped thyme leaves
- Salt and coarsely ground black pepper
Directions
Preheat the oven to 350 degrees F.
In a large saute pan over medium-high heat, add the oil. Add pancetta and cook until slightly crisp, about 3 to 4 minutes. Stir in the Brussels sprouts and toss with the oil and pancetta to coat evenly. Add the thyme and season with salt and pepper, to taste. Bake in the oven until nicely caramelized, about 3 to 4 minutes. Transfer to a serving bowl and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 26 reviews
By Gigithebartender
on January 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Big Daddy,
Amazing recipe. Made them last week with Maple bacon and was awesome!! My 91 year old Grandmother ate and loved them! Thanks and miss you much!!!
By blutopaz94_11671415
Arlington , TX
on October 27, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Okay I marinated overnight with rosemary and thyme and EVOO and salt and pepper and tasted even better did not dry out added a tablespoon of water and shook in the morning in plastic container
I even added my own spin on this I added a cap ( JUST A CAP full of molasses to this right before transfer to the oven for that salty sweet flavor and OMG !!!!!!!!
By nubean
on September 15, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Okay never really liked B Sprouts but must say this was really tasty.
I followed recipe and used tip to cook a bit longer in skillet before transfer to oven and came out fine.
I think though I am going to marinate the sprouts in a bit of EVOO with the herbs and salt and pepper for a few hours before cooking to seal in the flavor maybe overnight and see what happens
Read all 26 reviews