Brussels Sprouts with Pancetta and Pinenuts

Can you possibly take another Brussels sprouts recipe? This one is a bit different with the saltiness of the bacon and pancetta and the crunchy nutty taste of the pine nuts. YUM!

 

Another little twist to the popular Brussels Sprouts! Try it, you'll like it!

Another little twist to the popular Brussels Sprouts! Try it, you’ll like it!

Brussels Sprouts with Pancetta and Pinenuts

2 lbs Brussels sprouts, trimmed and halved

1 onion, quartered

1 tsp salt

4 slices pancetta, chopped

4 slices cooked bacon, chopped

2 Tbs. olive oil

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 cup pine nuts, toasted

1 Tbs balsamic vinegar

Preheat the broiler with the top rack 4-6 inches from the heat source.

In a large pot, bring 1 tsp salt and water to a boil. Add the onion and the Brussels sprouts and boil for about 5 minutes. Drain. Add the olive oil, salt, pepper and garlic powder, bacon, pancetta and combine.

Line a baking sheet with foil and put the prepared mixture on the pan, spreading evenly. Broil for about 5 minutes or until they look how you like them. I like mine crispy so I stand and check on them so they are just the right mixture of cooked and crispy!

Remove from the oven and drizzle with a bit of the balsamic vinegar and the roasted pine nuts. Enjoy!

What did I love about this recipe? I loved that I boiled them first. I usually don’t do this step, but I must admit, it did give me more control over the texture of the sprouts. Perfection.

What didn’t I love about this recipe? Nothing to not love.

One Comment on “Brussels Sprouts with Pancetta and Pinenuts

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