Brussels Sprouts with Pancetta

by on March 15, 2014 » Add the first comment.
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  • Whole Brussels Sprouts
  • Pancetta – sliced thinly
  • 1/4 C brown sugar
  • 1 TBL Worcestershire sauce


  1. Remove outside tough leaves if there are any
  2. Blanche the orbs in super salty water for 4-5 minutes
  3. Plunge into an ice water bath to stop the cooking
  4. Halve the orbs and put (flat side up) on a baking sheet
  5. Bake at 350ยบ for 18 minutes
  6. Meanwhile, in a separate skillet, render the pancetta
  7. Add brown sugar and Worchestershire to the skillet
  8. Set aside once things start to caramelize
  9. Toss pancetta and sprouts together
  10. Splash in just a bit of chicken stock
  11. Plate a bit of creme fresh or sour cream
  12. Serve brussels sprouts on top of the creme fresh
  13. Add some celery leaves, white pepper and Parmesan cheese
  14. Drizzle with EVOO

Find more like this: Appetizers and Sides

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