No pancetta? No worries. You can swap in some bacon and still get the salty bite of pork this side dish needs.



Ingredient Checklist


Instructions Checklist
  • In a large nonstick skillet, cook pancetta over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1/4 cup drippings (if necessary, add enough oil to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally, until crisp-tender, 10 minutes. Stir in rosemary and cook until fragrant, about 2 minutes. Stir in pancetta. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve warm or at room temperature.


Cook's Notes

A food processor shreds sprouts fast, but a sharp knife does the job, too.

Reviews (3)

155 Ratings
  • 5 star values: 39
  • 4 star values: 60
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 2
Rating: 5 stars
This is a Thanksgiving favorite!
Rating: Unrated
Shredding the brussels sprouts is a much better way to prepare them than leaving them whole....seems to make the flavour milder. I didn't feel there was any need for olive oil, but added some chicken broth to deglaze, and sauteed some diced onion and 2 minced cloves of garlic before adding the brussels sprouts. I skipped the rosemary....not a favourite.
Rating: 5 stars
This dish definitely has a permanent spot on the Thanksgiving menu! I've made it several times since. The pancetta version is best, but bacon definitely works in a pinch.