If you like brussel sprouts with bacon, then you’ll love them with pancetta. Personally, I think sides are the best part of Thanksgiving dinner. While the turkey may be the center of attention, the side dishes steal the show.
The thing I love most about side dishes is that you can have as many as you want. We usually have about three different variations of stuffing, numerous vegetable sides and heaps and mounds of mashed and sweet potatoes. For this Thanksgiving, we turned to Cooking Light. Their Brussel Sprouts With Pancetta definitely won the hearts of my family.
For the brussel sprouts you’ll need: 2 1/2 lbs. brussel sprouts, trimmed; 1 tbsp. kosher salt; 1/2 c. chopped pancetta (about 4 oz.); 1/4 tsp. salt and black pepper; 1 tbsp. cider vinegar.
Preheat oven to 450 degrees. I decided to roast the brussel sprouts with the pancetta instead of cooking them in boiling water but both options work equally as well. I sliced the brussel sprouts in half, drizzled them and the cubed pancetta with some olive oil, salt, and pepper, and roasted them for about 15-20 minutes.
That’s all it takes for this incredible side dish. Their perfect to take to a party, or as a quick delicious side dish for a holiday meal, or even just to have as a healthy snack. The pancetta gives the brussel sprouts a deep, rich flavor that makes them simply irresistible. Try them out and I’d love to hear about your favorite side dish this holiday season! But until next time, keep eating!
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