Brussel Sprouts With Pancetta And Rosemary
From lincolntoot 15 years ago
- 20 minutes to make
- Serves 8
Obtained this from Good Housekeeping magazine this month - had to try and it was mmmmmmmm gooooooood!
Ingredients
- salt and pepper shopping list
- 3 containers (10 oz. each) brussel sprouts shopping list
- 1 Tablespoon olive oil shopping list
- 2 oz. pancetta, chopped (1/2 cup) shopping list
- 1 teaspoon chopped fresh rosemary shopping list
- 1/4 cup pine nuts (pignoli), toasted shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
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~
pinkpasta
in Upstate loved it
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Brussels sprouts, no matter the preparation, are OK with me. Big 5, linc and thanks!
Loraine
lacrenshaw
in Horsham loved it
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Love it! Always look for new ways to cook brussel sprouts, thanks!
juels
in Clayton loved it
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