Brussels Sprouts with Pancetta, Pine Nuts and Parmigiano Reggiano

Brussels Sprouts with Pancetta, Pine Nuts and Parmigiano Reggiano

At the start of the season I was pretty indifferent to brussels sprouts but I have been having them fairly often lately. I seem to pick them up each time I walk by them in the grocery store. The brussels sprouts seem to well in the refrigerator so if you buy them at the beginning of the week they are still good at the end of the week. Plain old boiled brussels sprouts may be boring but add some nice flavours and they are pretty good. This time I dressed up the brussels sprouts with pancetta, toasted pine nuts and some parmigiano reggiano. They make for a good side dish and I am always looking for tasty new side dishes starring green vegetables.

1 pound brussels sprouts (trimmed and cleaned, halved)
1 teaspoon oil
2 ounces pancetta (chopped)
1 tablespoon pine nuts (toasted)
parmigiano reggiano to taste (shaved or grated)

1. Boil the brussels sprouts until just tender, about 5 minutes.
2. Heat the oil in a pan.
3. Add the pancetta and saute until just crispy, about 5-7 minutes.
4. Add the brussels sprouts and pine nuts and toss to coat.

Similar Recipes:
Brussels Sprouts with Pancetta and Parmigiano Reggiano
Brussels Sprouts with Pancetta and Chestnuts
Roasted Brussels Sprouts with Balsamic Vinegar, Pine Nuts and Parmigiano Reggiano


Elly said...

Mmmm, looks delicious. I think I will make this in the next couple weeks!

tigerfish said...

I like all those individual ingredients you use. So I think I will like them combined "P

maybahay said...

sounds delicious. i like brussel sprouts and this looks like a great way of finally convincing my husband to enjoy them, too.
i love your site, great variety of recipes.

Peter M said...

Nice contrast of the pine nuts against the sprouts.

Jenn said...

Kevin, that dish looks simple and good - the way you want things on a week night! I second you on the brussel sprouts, i've started really enjoying them.

Pam said...

Kevin, you are always using these ingredients that I'm not to sure about, like eggplant and brussles sprouts. And you make them all look so good, you are really making me rethink some of my not-so-favorite foods.

katiez said...

Great idea! I have some pine nuts that need using. We like Brussels sprouts a lot, even grew them one year...but than involved going down to the garden in winter in the mud and are better!

Deborah said...

I'm willing to give brussel sprouts another try - it's been years since I've had them, Does the flavor mellow out if you roast them in the oven?

Pixie said...

Oooh, think we'll have this for xmas!

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