Pan Roasted Brussel Sprouts

Brussels Sprouts

Image via Wikipedia

Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

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One CommentLeave a comment

  1. […] to the roasted potatoes as well. Added a very nice flavor. I really enjoyed the pancetta with the Pan Roasted Brussel Sprouts! And this time the par boil on the brussel sprouts ahead of time really made quite the difference; […]


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