Brussels Sprouts with Pancetta

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.

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Course: Side

Cuisine: American

Keyword: brussels sprouts, pancetta

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: servings

Calories: 141kcal

Author: Kristen King

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.

Nutrition