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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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