Side Dishes

Brussels Sprout with Lemon & Pancetta

February 13, 2013

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 - This recipe made me love brussels sprout again!

Brussels Sprout with Lemon & Pancetta - This recipe made me love brussels sprout again!

Yield: 4

Brussels Sprout with Lemon & Pancetta

Prep Time:10 minutes

Cook Time:30 minutes

Total Time:40 minutes

This recipe made me love brussels sprout again!

Print Recipe

Ingredients:

  • 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

Directions:

  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, 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.

 


posted in Side Dishes
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Stacie Vaughan

Stacie is the mom of two girls and lives in Ontario, Canada. She enjoys cooking/baking, photography, reading, DIY and is fueled by lots of coffee!

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