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Pancetta and Herb Brussels Sprouts Recipe

Pancetta and Herb Brussels Sprouts

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

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  • on January 10, 2012

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    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!!!

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  • on October 27, 2011

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    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 !!!!!!!!

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  • on September 15, 2011

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    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

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  • on May 16, 2011

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    This is so simple and delicious! It is something I will make often.

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  • on March 31, 2011

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    My kids and I made and ate Brusses Sprouts for the first time and since then it's been every otherday to my dinner meals. This recipe got my three kids ages 13 ,9 and 3 loving them! The only thing is we don't eat pork so I substituted with Turkey Bacon. So easy and quick. 5 stars from the Lemon family

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  • on February 28, 2011

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    Great! My son & I fought over the remaining portion. Go Big Daddy!

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  • on February 27, 2011

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    I hated brussell sprouts until I made this recipe. DELICIOUS~

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  • on November 08, 2010

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    This was excellent! I had never fixed brussel sprouts before, but felt compelled to give it a try. Even my picky teenagers liked it! The only change I made was to add a bit of chicken stock to the pan and cooked it down a bit (no more than a 1/3 cup before putting in the oven. Also, to get them truly carmelized, it took longer than the 3-4 minutes called for in the recipe. When making again, I will plan on at least 10 minutes and maybe a bit longer than that.

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  • on November 04, 2010

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    This was absolutely wonderful! Will make this Thanksgiving. Loved it!

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  • on November 02, 2010

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    This was such a good way to do brussel sprouts. They were very good. I'll make them again. By the way, the review under this review should really try the recipe before rating it. That throws the rating scale off. Rate after you try the recipe, not before. That makes no sense.

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