Brussels Sprouts with Pancetta

IMG_0492[1]This really, really easy recipe is a healthy(er) alternative to the typical vegetables served at holiday dinner. You can cook the pancetta and slice the Brussels sprouts the day before so it can be easily thrown together the day of among the hustle and bustle of preparing a big holiday meal.


Brussels Sprouts with Pancetta

Brussels Sprouts with Pancetta


  • 1/2 lb sliced pancetta (I often use bacon unless I find pancetta marked down)
  • 1 3/4 lbs Brussels sprouts, sliced with 'stems' removed
  • 1 tbsp chopped rosemary
  • 3 tbsp lemon juice (I don't use fresh)


  1. Using a large non-stick skillet, cook pancetta until crisp. This usually takes me more than 10 minutes, but Martha claims 8-10 minutes. Transfer to paper towel lined plate to drain. Save 1/4 c of the drippings. If I use bacon, I usually have much more than 1/4 c (and save more than a 1/4 c to use). If I use pancetta, I usually have to add olive oil to get to 1/4 c.
  2. Add Brussels sprouts to skillet and cook until tender-crisp, approximately 10 min. Add in rosemary, and cook a few more minutes until it gets fragrant. Then add in cooked pancetta.
  3. Remove from the heat and stir in lemon juice. Season with salt and pepper to taste.

Adapted from Everyday Food, November 2011


Whole Wheat Gingerbread with Cinnamon Buttercream Frosting
Hiding the Christmas Secrets


  1. HungryLittleGirl


  2. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a good day and come back real soon!
    Miz Helen

  3. Miz Helen’s Country Cottage

  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week, enjoy your new Red Plate. Wishing you and your family a very Merry Christmas.
    Come Back Soon!
    Miz Helen

Speak Your Mind