Brussels Sprouts With Pancetta &Pine nuts




Serves 4-6



3 lbs. Brussels sprouts 

6 tablespoons olive oil

6 shallots, thinly sliced 

2 oz. thickly sliced Pancetta, diced 

3 tbsp. pine nuts, toasted

Salt & Pepper to taste



In boiling water, cook the Brussels sprouts until tender, about 5 minutes. Drain and slice the 

Brussels sprouts in half.


In a large skillet, heat 2 tablespoons of the oil. Add the shallots and cook over low heat until lightly browned, 6-8 minutes. Set aside.


Pour the remaining olive oil into the skillet. Add the Brussels sprouts, sliced side down and the diced Pancetta. Cook over medium-high heat, until the Brussels sprouts are browned, about 10 minutes. Transfer to a bowl and add in the shallots and pine nuts. Season with salt and pepper.

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