Braised Brussels Sprouts w/ Pancetta

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

Is it too early to start thinking about Thanksgiving? I mean… I’ve seen Christmas decorations at Costco since August, so I think we’re cool. Right? One of my favorite things about Thanksgiving is the side-dish action. Gimme mashed potatoes, stuffing & sweet potaotes and I’m totally cool. No need for turkey, but I’ll take some gravy if you’ve got it.  Oh wait, shouldn’t I be eating something green? I’ll take this braised Brussels Sprouts recipe, please.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

The Brussels Sprouts here are super tender and almost creamy with the addition of the Parmesan. The browned pancetta & onions create a hash-like quality to the mixture. If some turkey gravy trailed off into my mound of sprouts, I’d probably shed three solid happy tears. I might even punch somebody; they’re that good.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

But then again, this is one of those side-dishes that can turn into a WHOLE meal because you simply CANNOT stop at one helping. I gave Casey a small bowl and then later I saw him standing over the counter shoveling more in his mouth. Good sign. Good sign.

And we’re off!

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

Put the pancetta in a medium pan with olive oil and render the fat over medium heat. Add the onions.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

While they’re starting to brown, grate your cheese. I do it over parchment for easy clean up.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

When the onions & pancetta have browned a bit, add in the Brussels Sprouts!

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

After about 5 minutes the sprouts will get super green. Add in 1/2 cup water. We’re braising!

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

After the sprouts have cooked for about 10-15 minutes (until tender!) put them in a serving bowl and mix in the cheese.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

Uh huh.

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

That’s what I’m talking about!

Braised Brussels Sprouts with Pancetta & Parmesan // shutterbean

Meat, dairy, vegetable….all in one dish!

This recipe comes from the cookbook, Bountiful: Recipes Inspired by Our Garden by Todd Porter & Diane Cu from White On Rice Couple. I’ve been following their blog FOREVER and I’m so happy to see their work in print…ON MY KITCHEN COUNTER. Their cookbook is absolutely gorgeous and filled with all of my favorite kinds of dishes. It also makes me want to start scheming for our future vegetable garden next year!  I have a spinach salad coming your way soon from their book. Stay tuned!

Braised Brussels Sprouts with Pancetta & Parmesan

serves 4

recipe from Bountiful: Recipes Inspired by Our Garden

  • 2 teaspoons olive oil
  • 5 oz. pancetta, diced
  • 1/2 medium onion, diced
  • 1 lb. small to medium Brussels Sprouts, trimmed & halved
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon freshly cracked pepper
  • 1/2 cup freshly grated Parmesan

 

In a medium pan, heat the oil over medium heat. Add the pancetta and cook until the fat begins to render from the meat.

Add the onion and cook until brown. Add the Brussels sprouts and stir to coat them evenly with the oil and rendered fat in the pan. Cook over medium heat for about 5 minutes, until the Brussels sprouts turn a bright green color.

Add 1/2 cup water and salt & pepper to the pan. Braise the Brussels sprouts over low heat for 10-15 minute, or until they are tender.

Transfer to a serving bowl. Stir in the Parmesan and toss to combine. Serve warm.

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39 Comments

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  • October 14, 2013

    Oh man that cheese photo has me weak in the knees. Side dishes are my favorite part of Thanksgiving too.

  • Brussels sprouts are the bees knees! Definitely need to try this!

  • October 14, 2013

    YUM! This is one seriously awesome way to eat brussel sprouts!

  • Amanda Barkey
    October 14, 2013

    this looks delish Tracy! i have never had them braised… i always either roast them or have them raw. i will have to try my beloved brussles this way! also it is most definitely not to early to start thinking of thanksgiving… today is thanksgiving in Canada and since I grew up there and my husband is duel citizen we celebrate both… its kinda great because i get a practice round at Canadian thanksgiving for the go round in November! 2 thanksgivings? yes please! braised brussles sprouts? double yes!

  • October 14, 2013

    I could eat brussels every day! I love them so much. I usually roast mine, but I need to try your recipe – they look amazing!

  • October 14, 2013

    First, bless you for sharing this divine recipe. Second, does the water cook off or do you use a slotted spoon to remove them from the pan?

    • Tracy
      October 14, 2013

      The water cooks off!

  • Because I am a vegetarian, I love charring my brussel sprouts in a dry pan. You get that savoury flavour without having to add meat!

  • October 14, 2013

    I love brussels sprouts but I’m totally picky about them- and these look like they would pass my totally arbitrary test of deliciousness :) This is a perfect Thanksgiving side, definitely pinning to remember.

  • Beth
    October 14, 2013

    Oh man! I just did Thanksgiving here in Canada, I’ll have to make this for Christmas! Or just for dinner tonight!
    I have to comment on that you’ve been churring out some amazing stuff of late. It seems some of my other favourite blogs are slowing down on the posting of new content, but not you and it’s awesome!

  • October 14, 2013

    We added brussels to the side dish action for the first time last year and they’ll be on this year too. I do a simple steam then saute and caramelize with butter, olive oil, S&P but this preparation is looking awesome. Thank you!!

  • October 14, 2013

    Great minds think alike for Canadian Thanksgiving/Oktoberfest.

    http://a-boleyn.livejournal.com/154589.html

  • October 14, 2013

    I love proving my kids wrong and making something healthy (brussel sprouts) that they would turn their nose up at until they sampled it. Case in point – this recipe right here. And let’s face it – Pancetta rocks. My kids NEVER say no to bacon in any way, shape or form!

    Happy Monday.

    -TC

  • October 14, 2013

    I can’t get enough pancetta lately. This will happen real soon. Like probably right now.

  • October 14, 2013

    We were friends in a previous life. Go brussels sprouts!

    • Tracy
      October 14, 2013

      TOTALLY!!!! xoxo

  • Jane M
    October 14, 2013

    Brussels are my life! Never tried the Parm tho. Will be making these AGAIN this week. I have a son named Russell! Rhymes with Brussels.

  • J
    October 14, 2013

    Hey just a heads up- you’re missing the onion ingredient in the recipe :) I know what you meant but someone else might not.

    • Tracy
      October 14, 2013

      ooooops!! thank you!

  • Teri
    October 14, 2013

    Oh man, why didn’t I see this before I went to Trader Joe’s today? I bought brussels but no pancetta. I will have to go back because this looks so good!

  • October 14, 2013

    I’ve taken a recent liking to brussels sprouts. I’ve tried your other brussels sprouts salad and it was so delicious, so I bet this one is too. I bet that cracked pepper and olive oil combo is awesome.

  • October 14, 2013

    YUM. I want to eat this erryday.

  • October 14, 2013

    yes. just yes, yes, yes. b-sprouts are my go-to fall side dish, and now i have a new recipe for them!

  • Ann
    October 15, 2013

    I’m not even sure why I want to make this as brussels sprouts are not my favourite, but this looks like it needs to be tried.

    • Tracy
      October 15, 2013

      Give it a shot! I think you’ll like them!

  • I hate veg. I LOOOOVE Brussels sprouts, thanks for the new way to eat them

  • Stacey
    October 15, 2013

    HELL to the YES, Tracy Shutterbean! Embarrassing confession: every time I try to roast Brussels, I almost always end up burning the crap out of them. This seems like a highly delicious Get Out of Burned Brussels Jail Free Card!

  • October 16, 2013

    Def. not too early. Love me some sprouts + bacon/ pancetta! xo

  • October 16, 2013

    I made this last night with a chicken and mashed potatoes. Yummy!

  • October 17, 2013

    I agree with you on the take-or-leave the turkey mentality. I mean, Thanksgiving is all about the sides, right?

  • Mike
    October 20, 2013

    I made these and they turned out delicious. Love your photo by photo steps, I tend to be more visual, thanks

  • Anita
    November 14, 2013

    I just made these last night and they were so good!! I had to stop myself so I could have enough for lunch today. Thank you! Your blog has the best pictures and layout of any blog I’ve seen. Love it.

  • sharon
    February 25, 2014

    Made these for dinner tonight with some honey grilled salmon. Amazing, thanks for sharing!!!!

    • Tracy
      February 25, 2014

      Ooh yum!

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