I have a confession to make. I’m 34 years old and I had never tried Brussels sprout until a few months ago. I was an extremely picky eater as a child. I never ate vegetables because I thought they smelled and tasted funny. I absolutely refused to try Brussels sprout. I thought the smell was so gross.
John loves Brussels sprout and asked me if we could have some for supper sometime. I eat my veggies now and thankfully grew out of my picky behaviour so I said sure. I’ve roasted them in the oven, but my favourite way to eat them is with a little bit of lemon, onion, mushrooms and pancetta. It’s delicious!
I first discovered this recipe on my Better Homes & Gardens recipes app on my iPhone. I modified it a little bit to cut down on preparation time. It takes about a half hour to prepare from start to finish.
Brussels Sprout with Lemon & Pancetta
- 2 1/2 pounds Brussels sprout
- 1 tbsp. olive oil
- 4 oz. pancetta, chopped (or use bacon if pancetta is not available)
- 2 cups sliced mushrooms
- 1 red onion, sliced thin
- 2 garlic cloves, minced
- salt & pepper, to taste
- 2 tbsp. lemon juice
- 1/2 cup shredded Parmesan cheese
1. Trim stems and remove any wilted leaves on Brussels sprout. Cut in half lengthwise.
2. In a large pot, bring salted water to a boil. Add in Brussels sprout and cook for 8 minutes. Drain and set aside.
3. In a skillet, heat oil over medium high heat. Add in pancetta and cook until crisp. Add mushrooms, onions and garlic to skillet and cook for 5 minutes.
4. Add Brussels sprout, butter, salt & pepper to skillet. Cook and stir for 6 minutes. Remove from heat and add lemon juice. Stir to coat. Sprinkle with cheese and serve.