Brussels Sprouts and Pancetta

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Brussels Sprouts and Pancetta

Summary: This is a great side dish for the fall or winter season, simple, tasty and relatively fast. Crispy salty pancetta with savory charred Brussel sprouts with a squirt of lemon just brings this side dish to the next level.


  • About a pound and a half of Brussel sprouts rinsed and cut in half.
  • About 3-4 ½ inch thick slices of pancetta. Cut into med to small cubes.
  • ½ fresh lemon.


  1. Boil Brussel sprouts till fork tender.
  2. As your sprouts are boiling in a large fry pan start to render your pancetta. So in a hot pan add your pancetta. Once it’s nice and crisp it’s time to bring it all together.
  3. Strain your Brussels sprouts and add to hot pan, you really want a nice char on your Brussels sprouts so don’t move anything around. Once you get a nice char now you can mix, then plate and a squirt of lemon to finish the dish and enjoy.

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