Brussel Sprouts with Crispy Pancetta
  • 24 oz brussel sprouts, halved
  • 2-4 Tbsp olive oil
  • 1 large shallot, small dice
  • ½ lb pancetta, small dice
  • salt & pepper
  1. In a large skillet, over medium low heat, add about 2 Tbsp of olive oil. Add the shallot and pancetta. Cook until the pancetta is crisp.
  2. Remove the pancetta and shallots with a slotted spoon, leaving the oil in the pan. Set the pancetta aside.
  3. Add in the brussel sprouts and about a ¼ cup of water. Pop a lid on the pan and allow the sprouts to cook until the brussel sprouts are tender. If you find that the water has gone down and the sprouts need a little more time to cook, go ahead and add a little more water.
  4. Once tender, remove the lid, crank the heat up a bit until al the water is evaporated, add in another 1-2 Tbsp of olive oil and brown the sprouts.
  5. Toss the pancetta and shallots back in the pan. Season with salt and pepper to taste.
Recipe by LeMoine Family Kitchen at