This post is sponsored by Citterio USA. All thoughts and opinions are my own.
In this one pan dish, brussels sprouts and shallots are pan fried and richly flavored by pancetta before being tossed with sweet maple syrup, pecans and dried cranberries.
Brussels Sprouts with Pancetta is a festive holiday dish bursting with color and flavors. It’s an impressive but quick and easy side that will wow your guests. The star of the show is Citterio Pancetta Cubetti. It’s perfect for this recipe because the meat is already small diced so it’s convenient and cooks up perfectly, elevating the flavor of the dish. This recipe is a one pan wonder and takes just minutes to cook up. Pan fried brussels sprouts become crispy and tasty thanks to the fat from the pancetta, and the sweet flavors of cranberries and maple syrup make it extra special for your holiday meal.
About Citterio
Citterio is a family-owned business, providing high-quality products for 140 years. They offer a wide array of whole and packaged Italian specialty meats – as fresh and tasty as when they were first sliced. Enjoy them on their own or get creative in the kitchen! Citterio products are created with full respect for tradition, giving them an authentic and genuine flavor.
For this recipe I used Citterio All Natural Cubetti Pancetta. The Cubetti products are pre-cubed and recipe-ready to be added into any homemade dish. There are 5 flavor varieties, including 3 pancetta flavors (original, smoked, and hot) as well as Prosciutto and Speck Cubetti. Pan frying is the preferred preparation method and it’s perfect for tossing into entree dishes including casseroles, soups, stews, meat dishes, and more.
Click here to learn more about Citterio and to view their full line of products including where to buy.
Ingredients for Pan-Fried Brussels Sprouts with Pancetta
You only need a handful of ingredients to create this delectable dish:
- Citterio All-Natural Pancetta Cubetti
- Olive Oil
- Brussels Sprouts
- Shallot
- Pecans
- Maple Syrup
- Dried Cranberries
- Salt and Pepper
How to Make Brussels Sprouts with Pancetta and Maple Syrup
- Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.
- Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.
- Add pecans and allow to cook for a couple of minutes.
- Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.
- Remove to a serving dish and serve immediately.
I hope you love this holiday Brussels Sprouts with Pancetta dish! Let me know what you think by leaving a comment with a star rating below or tag me on social media – #allthekingsmorsels.
Brussels Sprouts with Pancetta
Ingredients
- 2 oz (half of the package) Citterio All-Natural Pancetta Cubetti
- 1-2 tbsp olive oil
- 4 cups brussels sprouts ends removed, halved
- 1 medium shallot finely chopped
- 1/3 cup pecan halves
- 2 tbsp maple syrup
- ¼ cup dried cranberries
- salt and pepper to taste
Instructions
- Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.
- Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.
- Add pecans and allow to cook for a couple of minutes.
- Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.
- Remove to a serving dish and serve immediately.
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