Brussels Sprouts with Pancetta and Lemon Recipe

Brussels Sprouts have a really bad reputation.

Honestly, I’m not really sure why either?

They are seriously one of my personal FAVORITE vegetables.

They are an excellent accompaniment to any meal.

As with any veggie though, it’s in how you cook it and how you season it though!

I love to roast them or even saute them with olive oil, kosher salt and pepper for a simple and quick side.

This recipe is my favorite preparation of Brussels sprouts. It takes a bit more work, but it’s worth it.

It really makes your veggies the STAR of the show!

Brussels Sprouts with Pancetta and Lemon Recipe

Adapted from Fine Cooking Magazine

Ingredients:

• 1/4 lb pancetta diced
• Olive Oil
• 1/2 cup carrots diced small
• 1/3 cup minced shallots
• Red Pepper flakes
• 2 lbs of Brussels Sprouts cut into thin slices (kind of a pain, but worth it)
• Kosher Salt and pepper to taste
• 14 oz chicken broth
• 2 tbs sun dried tomatoes in oil
• 1 tbsp butter
• 1 tsp lemon zest.
• 1 small sprig of thyme

Directions: 

1. First heat up your pancetta in a swirl of olive oil on your pan. Cook until the pancetta is nice and crispy but not burnt.
2. Increase your heat and add your shallots, carrots and red pepper flakes (I am a WIMP and seriously use like 4 flakes. Season to your family’s taste. ) Cook for about 4 minutes.
3. Add Brussels Sprouts and Kosher Salt and Pepper and cook until browned and just wilted.
4. Now add the broth and thyme and simmer for about 4 to 6 minutes covered.
5. The brussel sprouts should be tender.
6. Remove from heat and add the butter, lemon zest and sundried tomatoes.
7. Season with salt and pepper to taste.

Voila!

Enjoy!

What is your favorite way to eat Brussels Sprouts?