When I think of Pancetta Brussels Sprouts I think of two things.
“Thanksgiving” and “wtf it’s so weird that it’s BrusselS.”
But, I’ve already gone on rants on here about both of those things, so I figured I’d save us all some time and cut straight to the chase.
This is one of my ALL-TIME FAVORITE side dishes, especially for Thanksgiving.
One pan, super simple and I hope y’all enjoy too!
We’re gonna start off this recipe right off the bat with a…
Vic Trick: When cooking anything that’s super fatty (bacon, pancetta, duck) and you need to render it down, you start with a COLD pan and slowly bring the meat up to heat. This will let the fat render, without burning it!
So, take your diced pancetta (I bought the pre-diced package right from the store in the deli section) and place it into a cold pan. I’m using my trusty cast iron.
Cook it on medium low for about 10 minutes or until the fat renders and the pancetta crisps up. Then add some garlic and cook until fragrant, about a minute.
Next, add in the Brussels sprouts and coat them in all the yummy pancetta fat and garlic goodness. Let them sear (I like to actually fully char them), about 5 minutes on medium-high.
Next, add about 1/2 cup of chicken broth and cover the Brussels to let them cook in the liquid.
Bring down the heat to medium-low and stir every so often, until the chicken broth has been completely absorbed and the Brussels are tender, about 7 minutes. Add some pepper (there’s enough salt from the broth & pancetta).
AND THAT’S IT! Pancetta brussels sprouts! My top 2 favorite Thanksgiving (and overall) side dish.
#1 coming soon…
You can find all my Thanksgiving recipes at Vic’s Tricks To…Thanksgiving!
Vic’s Tricks To…Pancetta Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts, quartered (or halved if smaller)
- 4 oz pancetta, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt & Pepper, to taste
Instructions
- Take your diced pancetta (I bought the pre-diced package right from the store in the deli section) and place it into a cold pan. Then, cook it on medium low for about 10 minutes or until the fat renders and the pancetta crisps up.
- Add the garlic and cook until fragrant, about a minute.
- Add in the Brussels sprouts and coat them in all the yummy pancetta fat and garlic goodness. Let them sear (I like to actually fully char them), about 5 minutes on medium-high.
- Add about 1/2 cup of chicken broth and cover the Brussels to let them cook in the liquid. Bring down the heat to medium-low and stir every so often, until the chicken broth has been completely absorbed and the Brussels are tender, about 7 minutes. Add some pepper (there’s enough salt from the broth & pancetta).
- AND THAT’S IT! Enjoy!
Happy Eating!
