Pan Fried Brussels Sprouts w/ Pancetta
Crispy brussels sprouts with pancetta, balsamic and lemon juice to balance all the flavors.
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Equipment List
- 10" non-stick skillet
- Plate for cooked pancetta
- Microplane grater
- Silicone tongs or spatula
Ingredients
- 2 oz pancetta- diced
- 1 lb brussels sprouts- sliced in half
- 3 Tbsp olive oil
- 3 garlic cloves- minced
- 2 Tbsp balsamic vinegar
- 1/2 tsp lemon zest
- 1/2 Tbsp lemon juice
- 1/4 c walnuts- rough chopped
- Asiago cheese- garnish optional - grated
- salt- to taste
- pepper- to taste
Preparation Instructions
- Cut brussels sprouts in half. Set aside.
- Cut pancetta into diced pieces. Set aside.
- Measure ingredients. Set aside.
Cooking Instructions
- Preheat to 279°F
- Add 3 Tbsp olive oil to pan
- Add 2 oz pancetta to pan
- Stir ingredients
- Note: Place pancetta to the side of pan so you can remove it from pan and place on a plate.
- Scoop out cooked pancetta. Place on a plate. Set aside.
- Note: Get pan up to temperature.
- Add 1 lb brussels sprouts to pan
- Add salt to pan
- Add pepper to pan
- Flip ingredients
- Flip ingredients
- Flip ingredients
- Flip ingredients
- Flip ingredients
- Flip ingredients
- Add 3 garlic cloves to pan
- Flip ingredients
- Add ingredients to pan
- Add cooked pancetta back in
- Add 1/2 Tbsp lemon juice to pan
- Add 2 Tbsp balsamic vinegar to pan
- Add 1/2 tsp lemon zest to pan
- Add 1/4 c walnuts to pan
- Remove from heat.
Finishing Instructions
- Top with grated Asiago cheese.
- Serve immediately.