Sautéed Brussels Sprouts, Pancetta Recipe
Make Sautéed Brussels Sprouts, Pancetta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Method
Main
- 1
Prepare Brussels sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. Cut each sprout in half lengthwise. If sprouts are large, quarter them so pieces are fairly uniform in size for even cooking.
- 2
Render pancetta
Heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer most of the pancetta to a bowl, leaving about 1–2 tablespoons of pancetta fat in the skillet.
- 3
Sauté aromatics
Add the olive oil and butter to the skillet with the pancetta fat and raise heat to medium-high. Add the chopped shallot and sauté for 1–2 minutes until translucent. Add the minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant, being careful not to burn the garlic.
- 4
Brown Brussels sprouts
Add the halved Brussels sprouts to the skillet cut-side down in a single layer. If they don’t all fit, sauté in batches. Let them cook undisturbed for 4–5 minutes until the cut sides are deeply browned. Stir and continue to cook another 2–3 minutes to brown other sides.
- 5
Deglaze and finish cooking
Pour in the chicken or vegetable stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Reduce heat to medium, cover the skillet, and let the sprouts steam for 4–6 minutes until tender when pierced with a fork but still have some bite. Remove the lid and increase heat to medium-high to evaporate any excess liquid for 1–2 minutes.
- 6
Combine pancetta and season
Return the crisped pancetta to the skillet, toss to combine. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed. If using, sprinkle grated Parmesan over the sprouts and toss to melt and coat lightly.
- 7
Finish and serve
Transfer the sautéed Brussels sprouts and pancetta to a serving dish. Garnish with chopped fresh parsley. Serve hot as a side dish.