Brussels Sprouts with Pancetta and Parmesan

Priscilla Lawrence

This Brussels sprouts with pancetta and parmesan side dish is incredibly delicious and super easy to make!

5 from 5 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings servings

Calories 203 kcal

Equipment

non-stick skillet
small bowl
slotted spoon
cheese grater for parmesan

Ingredients

4 oz pancetta cubed
1 lb Brussels sprouts shaved
2-3 cloves garlic minced
½ small lemon juiced, about 1 tablespoon
1 pinch salt more or less to taste
1 pinch black pepper more or less to taste
⅓ cup freshly grated Parmesan more or less to taste

Instructions

Shave Brussels sprouts by cutting them into thin slices. Once cut, go thru them roughly with fingers to separate the pieces.
Add pancetta to non stick skillet, and cook on medium-high heat for about 5 minutes, until cooked thru and crispy.
Remove pancetta from skillet with slotted spoon, leaving fat from pancetta in skillet. Place in bowl and set aside.
Add shaved Brussels sprouts, salt and black pepper to warm skillet, reduce heat to medium-low and cook for about 5 minutes stirring often. Keep close eye on them as they can burn quickly if heat is too high.
Add minced garlic and cooked pancetta to Brussels spouts and continue cooking for another 5 minutes.
Add lemon juice and fresh grated parmesan. Stir one more time, then remove from heat. Serve right away.

Notes

Buy pre-shaved Brussels sprouts to save up time.
You don't need to add too much salt, as pancetta and parmesan are both salty. Taste finished dish and adjust if needed.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords cruciferous vegetable, gluten-free, succulent

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