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Brussel Sprouts with Pancetta

Stellar thanksgiving side dishes add great flavor to any main dish. One of my favorite veggies, brussel sprouts, are a star in this holiday dish.

Inspired from trips to Italy, my brussel sprout recipe uses pancetta to add depth and irresistable flavor to the dish. Your family will want you to make it for all Thanksgivings!

  • 1 1/2 Lbs Brussel sprouts
  • 1/2 lb pancetta, cut into 1/2-inch cubes
  • 1 Tsp flat-leaf parsley, chopped
  • 1 Tsp thyme, finely chopped
  • Salt and fresh pepper to taste

Boil a large pot of salted water. Trim Brussel sprouts, remove any yellow leaves and immerse in boiling water for 4 minutes.

Place in cold water to cool then drain. In a saut pan, heat cubed pancetta until most fat is rendered and the pancetta is crispy, approximately 10 minutes.

Remove pancetta, reserving a bit of the liquid fat in the pan. Drain pancetta on paper towels. Add the Brussel sprouts and cook over medium heat for 5 minutes.

Return pancetta to pan with sprouts and add parsley, thyme, salt and pepper. Serve immediately.

Prep Time

20 to 30 minutes

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