Pancetta Brussels Sprouts - Another Fall Dish

Tis' the season for Brussels Sprouts!

I love this recipe, but I added a half a cup of half and half at the end and let it simmer for a bit.
It made it even better! So creamy and still had that salty pancetta taste.

[color:"blue"]Pancetta Brussels Sprouts[/color]

INGREDIENTS
3 cups water
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
8 ounces pancetta bacon, diced
1 teaspoon salt
1 teaspoon ground black pepper

DIRECTIONS
Bring the water to a boil in a large saucepan. Add Brussels sprouts, and cook for 5 to 7 minutes. They should still be slightly firm.
Drain, and rinse with cold water.
Slice the sprouts in half, and set aside.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the pancetta; cook and stir for about 5 minutes, add the garlic for last minute, until garlic is lightly browned.
Add the remaining olive oil and Brussels sprouts.
Reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor.
Season with salt and pepper (and Half & Half, optional), and cook for 5 more minutes before serving.

These are always on my Thanksgiving table. The only differebce is I roast my brussel sprouts instead of boiling them. Crispy and deeelicious! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

To tell the truth... I usually steam them for this recipe, and not boil...
I never boil veggies, unless I'm just blanching for freezing...

Yummee!

Sounds great! I always roast my brussels, cauliflower & asparagus! The flavors become nutty and delicious! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We love this recipe but we saute the brussel sprouts after thinly slicing. They are so yummy! Seems it has become so popular a veggie at holidays...last year we shopped every grocery in town (4) and could not find any fresh ones.

Contessa, we also roast those veggies too... wonderful...

To anon, they are at all the farm stands here in NJ and on LI now... thru Thanksgiving...
We don't get them from the supermarket when they are in season in the NE...
we can get them "on the stalk" also... very fresh, picked that day...

You're very lucky. I would think that brussel sprouts would be grown fresh here in WNC, but never see them at produce stands. Awesome to be able to purchase still on the stalk. They are a great vegetable!

I love to cook brussel sprouts on the grill as well with some asparagus, carrots, etc. Yummy.

Speak of the devil... Deb just brought some home... having with stuffed pork chops tomorrow night...
I think I'll par steam them, to almost done...
cut them in half, dip in flour then egg then seasoned breadcrumbs...
and saute in olive oil with garlic & onions til they are crunchy on the outside...

unless I can find some pancetta in the freezer, but I think I used the last of it recently...

Go Deb...she made your day! Sounds like a great menu-may have to copycat. My daughter is up in Maine on holiday and I may have to ask her to look for fresh brussels and bring back to me!

BTW...the shrimp tetrazzini was awesome.

Another favorite of mine is to steam the sprouts and then pour a warm maple vinaigrette on them and top them with toasted walnuts.

Maple-Walnut Vinaigrette:
3 tablespoons sherry vinegar
salt/pepper to taste
1/2 cup walnut oil
1 tablespoon dijon mustard

Whisk all ingredients together and set aside. Place chopped walnuts (about a 1/2 cup depending on how many sprouts you steam)on a sheetpan and toast in the oven at 350 degrees for 10 minutes. Keep an eye on them b/c they will burn quickly.

Steam sprouts and pour vinaigrette on them and top with walnuts. Serve.

It's great for thanksgiving!

Where's the maple? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Wondering the same thing myself... <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
even with maple syrup (which I love), not sure about it with Brussles Sprouts...
BUT you never know! I'm always open to a new good recipe!

Maple syrup makes a delicious glaze for carrots so perhaps it works with brussel sprouts too!

My bad! Add 2 tablespoons of maple syrup to the vinaigrette recipe. Duh on my part.

Made the pancetta recipe last night, with about 1/4 cup of heavy cream at the end, and then reduced for a light coating...
Yummmm!
Only change I would make is reduce the amount of pancetta by about 1/3-1/2... It was just a little too salty for our tastes as is...

first time I made it it was fine, this time too salty...
Maybe because of different brands of pancetta?
The one we have on hand now is really slaty!

Wow, I've never had a salty pancetta. But, you're probably right, it could be the brand. I wonder if there are 2 types, salty and non. Hmmm....will have to ask the butcher.
Meanwhile, adding heavy cream could certainly enhance any recipe!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Maybe I just used too much this time?
I may have cut down on the amount the first time and never made a note of it...
I made a note this time!