Best Wishes for 2026 Sauteed Brussels sprouts with pancetta
Deliciously indulgent, this side dish is an excellent way to showcase a classic vegetable that’s bursting with fl avour.
INGREDIENTS Servings: 6 • 4 cups Brussels sprouts, halved • 1 cup pancetta, fi nely diced • 2 cloves garlic, fi nely chopped • Salt and pepper, to taste DIRECTIONS
1. Fill a large pot with salted water and bring to a boil. Place a steamer basket or metal colander over the pot, making sure the bottom doesn’t touch the water. 2. For each Brussels sprout half, remove any wilted outer leaves, and make a small incision in the base. Steam the sprouts for four minutes. Immediately plunge them into a bowl of ice water to stop the cooking process, then drain. 3. Meanwhile, fry the pancetta cubes over medium-high heat in a cast-iron skillet. When the cubes start to brown, add the garlic and Brussels sprouts. Continue cooking until everything is nicely browned. Season with salt and pepper to taste.
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