Brussels sprouts and pancetta

Brussels sprouts is a nice winter vegetable, to often forgotten in favor of other things. Part of it, I believe, is because it is often cooked improperly, leaving it half raw and very cabbage-y. If cooked properly and seasoned with cheese or bacon, it becomes a delectable side, and apparently very healthy too!

So what is the secret to Brussels sprouts? Don’t let it al dente! Boil it first and then sautee until very tender, you will discover a new world. By the way same goes for broccoli and cauliflower!

Brussels sprouts and pancetta

Brussels sprouts and pancetta


  • 1lb Brussels sprouts
  • 2 oz. diced pancetta (substitute with bacon)
  • salt
  • pepper


  1. Clean the Brussels sprouts and cook them in boiling water for about 10 minutes. When they are soft, drain them and cut them in half or quarts depending on the size. Set aside.
  2. In a pan roast the diced pancetta (or bacon) until it renders all the fat. Add the Brussels sprouts and let them roast in the fat for a couple of minutes. Season to taste with salt and pepper.
  3. Add 1/4 cup of water and cover the pan with a lid. Let cook for 15 minutes or until tender, adding more water if necessary.
  4. If you want add some chopped nuts for a bit of crunch or add some grated parmesan and broil them for a couple of minutes in the oven.

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