Pancetta and Brussels Sprouts

Name: Pancetta and Brussels Sprouts
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Brussels Sprouts; 4 oz Pancetta (up 8 oz.) cubed; 1 tbsp Minced garlic; 1/2 tsp Salt; 1/2 tsp grounded black pepper; 1 Scallion (optional); 1 tbsp olive oil; 8 oz Of your favorite mushrooms (optional)

Joe @Joe_S

Central, NJ, USA

Growing up I love vegetables. But nowadays the kids are very difficult at eating vegetables. I combined some of the old style cooking of my family attempting to have my children eat vegetables. I make the same recipe with bacon which, I'll write up a recipe for separately as the ingredients are a little different.

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Ingredients

25 mins

6 servings

2 lb Brussels Sprouts
4 ozPancetta (up 8 oz.) cubed
1 tbspMinced garlic
1/2 tspSalt
1/2 tsp grounded black pepper
1Scallion (optional)
1 tbspolive oil
8 ozOf your favorite mushrooms (optional)

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Steps

25 mins

1

Clean and wash brussel sprouts. Remove discolored leaves and cut off the stems.
2

Then cut them into quarters.
3

Place the Brussels sprouts in a microwave safe dish. Add a few tablespoons of water. Put saran wrap over the dish and microwave from 4 to 6 minutes depending on the softness you're trying to reach. remember do you still need to be sauteed with a pancetta so slightly less time may work better.
4

Add olive oil to the frying pan; take the pan out of the package and saute under medium heat.
5

Add some salt and some pepper not all of it just a pinch.
6

Once the puzzles. So done steaming and the pancetta has reached almost the crunchiness add the brussel sprouts in with the pancetta into the frying pan.
7

Add in the garlic salt and pepper. Add a little bit of water if needed text and cooking time.
8

Optional and in your other optional ingredients and saute the entire thing until it turns lightly browned.