Braised Brussels Sprouts with Pancetta & Parmesan
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.