Brussels sprouts with Pancetta

## Delicious Brussels Sprouts with Savory Pancetta

Brussels sprouts with Pancetta

• Enjoy the delightful and flavorful Brussels sprouts prepared in a straightforward and efficient manner. In this recipe, I have paired these vegetables with bacon-pancetta and Parmesan, simmering them briefly until tender. I am confident you will appreciate this side dish, as it is both nutritious and rich in essential vitamins and proteins. It can be served either as a side dish or as a salad. Follow the recipe for details.

Brussels sprouts with Pancetta

Ingredients: simple, total time: 30 min. 2 servings

• 2 Tbsp Olive oil EVO to taste

• 50 g bacon/ diced

• 1 shallot/ or 1/2 small red onion-finely chopped

• 300 g Brussels sprouts/ cut in half

• 1 clove of garlic/ optional

• 250 ml vegetable broth

• salt and pepper to taste

• 1 full Tbsp Parmesan cheese for sprinkle

Brussels sprouts with Pancetta

Preparation:

1. Wash the Brussels sprouts and remove the first layer and a small part of the stalk, cut them in half.

2. Cut the bacon into small cubes or small strips.

3. Finely chop the shallot.

4. Pour the olive oil into a saucepan over low-moderate heat.

5. Add diced bacon and fry until transparent.

6. Now add the shallot to the pan and fry for about 1-2 minutes until it becomes transparent.

7. Add the Brussels sprouts, so that the cut is on the bottom of the pan, fry for about 3–5 minutes until they are golden brown.

8. Turn them over and fry for the same amount of time, pour over the broth, add a pinch of salt and pepper, cover pan.

9. Cook about 20 minutes to low moderate heat, until the liquid almost evaporate. Stir occasionally.

10. Towards the end, sprinkle with a grated Parmesan. (there must be a little sauce). Put out the fire.

11. Serve immediately with some addition or any meat.

Buon appetito!

Brussels sprouts with Pancetta

NOTE:

• If you are a fan of garlic, you can chop it finely and add it before the broth.

• This is a very simple and delicious healthy side dish that goes well with all kinds of dishes. You can eat it hot or cold as a salad.

• Keep covered in the refrigerator for up to 2 days.

Do you want to try something a little different?

• Brussels sprouts

• Boiled Brussels Sprouts

• Brussel Sprouts with Bacon-Paprika and Hazelnuts

• Soft Beef chops with Potatoes and Brussels sprouts

• Salmon Steaks with Brussels Sprout and Mixed Salad Lena

• Complete lunch Beef soup with Vegetables

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