A zesty, caramelized side dish with crispy pancetta that brings a burst of flavor to your table.
Prep Time: 10 mins | Total Time: 20 mins | Serves: 6
Ingredients
1 pound whole fresh Brussels sprouts
2 lemons
1 package cubed pancetta (about 4-6 oz)
1 tsp olive oil
Instructions
Step 1
Clean, trim, and halve the Brussels sprouts. Bring a large pot of water to a boil and blanch the Brussels sprouts for 3-5 minutes. Drain and set aside.
Step 2
In a large non-stick pan, cook the pancetta over medium heat until browned and crispy.
Remove pancetta and place on a paper towel-lined plate to drain excess grease.
Carefully wipe the pan with paper towels to remove remaining fat.
Step 3
Heat 1 teaspoon of olive oil in the same pan over medium-high heat. Place the Brussels sprouts cut side down and cook until golden brown and caramelized, about 5-7 minutes.
Step 4
Cut one lemon into quarters and squeeze the juice over the Brussels sprouts while still in the pan. Add the squeezed lemon quarters to the pan for extra flavor, stirring occasionally, and cook for an additional 2 minutes.
Step 5
Transfer the Brussels sprouts to a serving platter. Sprinkle the crispy pancetta on top for a savory finish.
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