Recipe

Brussel Sprouts With Pancetta And Rosemary Recipe

	Lincolntoot / All my dishes 1 year, 1 month ago Obtained this from Good Housekeeping magazine this month - had to try and it was mmmmmmmm gooooooood! Prep:5m Cook:20m Servings:8	Lincolntoot
	easy sprouts

Does this look good? Yeah! / Nope

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Ingredients

Salt and Pepper

3 containers (10 oz. each) Brussel Sprouts

1 Tablespoon olive oil

2 oz. pancetta, chopped (1/2 cup)

1 teaspoon chopped fresh rosemary

1/4 cup pine nuts (pignoli), toasted

Directions

In covered 5 to6 quart saucepot, heat 3 quarts water and 1 teaspoon salt to boiling on high.

Meanwhile, pull off any yellow or wilted leaves from brussels; trim stem ends.

Cut each sprout in half.

Add Brussels to boiling water and cook, uncovered, 5 minutes.

Drain.

Plunge Brussels into large bowl filled with ice water to chill quickly;drain well.

In 12 inch skillet, add Brussels and 1/2 teaspoon each salt and freshly ground black pepper, and cook on medium-high heat 5 minutes or until heated through, stirring frequently.

Add pine nuts; toss to combine.

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Comments

sday5 1 year, 1 month ago said:
Do you always use pancetta? Could I use bacon as a replacement?

pinkpasta 1 year, 1 month ago said:
Very nice! I'd like to replace the Pancetta with turkey bacon. NOT as flavorful, I know, but I'm such a health/calorie freak! LOL!
Wonderful recipe! Thanks...
Debbie~

lincolntoot 1 year, 1 month ago said:
Bacon would be wonderful in this!

lacrenshaw 1 year, 1 month ago said:
Brussels sprouts, no matter the preparation, are OK with me. Big 5, linc and thanks!
Loraine

juels 1 year, 1 month ago said:
Love it! Always look for new ways to cook brussel sprouts, thanks!

sulky 1 year, 1 month ago said:
Brussel sprouts...one of my favorites. Thanks, lincolntoot, can't wait to try this one out.

lunasea 1 year, 1 month ago said:
I love the flavors of pancetta/bacon and rosemary with brussels sprouts. Great share - thanks so much!

binky67 1 year, 1 month ago said:
Mmmmm, kicked up Brussel Sprouts, Yummm!

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Alterations

lunasea 1 year, 1 month ago said:
I love your recipe as is...but I also like to roast the sprouts in the oven to get that browned, nutty flavor and then drop them into the pan where I browned off the pancetta/bacon. Get that touch of pork fat for the sprouts to roll around in and to bloom that fresh rosemary. Add those toasted pine nuts and.....mmmmm.

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