Sautéed Brussels Sprouts with Pancetta
"Brussels Sprouts Sautéed with Pancetta is truly the ultimate way to enjoy these little green gems! Cooked gently in a pan until they achieve a delightful crispness and a touch of golden-brown on the edges, this method has quickly become my go-to for preparing and savoring them!"
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Ingredients
- 2 oz pancetta
- 2 lb brussels sprouts
- 1.5 tbsp extra virgin olive oil
- 4 cloves garlic
- kosher salt and fresh ground pepper
Instructions
- 1
After rinsing the brussels sprouts well, use a large, sharp knife to finely slice them.
- 2
In a deep, heavy skillet, cook the pancetta over medium-low heat, allowing it to render its fat and turn golden brown, which should take around 5 minutes.
- 3
Incorporate the olive oil and minced garlic, sautéing until everything is golden. Then, mix in the shredded brussels sprouts along with salt and pepper to your liking. Increase the heat and sauté for approximately 6 to 10 minutes, or until the sprouts are tender yet still crisp. This recipe yields about 7 cups.