Creamy brussels sprouts pancetta, oh, the symphony of flavors! It’s more than just a vegetable side dish; it’s a warm hug on a chilly evening. This creamy brussels sprouts pancetta recipe came to me after one too many bland holiday dinners. I vowed to elevate the humble brussels sprout, turning it into something truly unforgettable.
Table of Contents
Why You Will Love This creamy brussels sprouts pancetta Recipe
This creamy brussels sprouts pancetta recipe is a total game changer. Forget everything you think you know about brussels sprouts because this could be the best brussels sprouts side dish you’ve ever tasted. The salty pancetta, creamy sauce, and slightly bitter sprouts create a harmonious balance that will blow you away. Trust me, even the sprout skeptics will be converted!
It’s comforting, quick to prepare, and packed with flavor. The simple steps make it a weeknight winner, yet the elegant taste makes it perfect for a special occasion. It’s also incredibly versatile. Want to sneak in some extra veggies? Go for it! I sometimes add a handful of roasted sweet potatoes for extra nutrients and flavor. It reminds me of cozy winter nights spent with family, and the satisfaction of knowing I’ve created something truly delicious and nourishing.
Follow us on Pinterest for more amazing savory and sweet recipes!
For another creamy delight, why not try our Creamy Pesto Chicken Pasta? Or, indulge in the richness of Creamy Lobster Rice for a special occasion.
Ingredients Needed for This creamy brussels sprouts pancetta Recipe
- 1.5 pounds brussels sprouts, shaved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
How to Make This creamy brussels sprouts pancetta Recipe
- Prepare the Sprouts: If your brussels sprouts aren’t already shaved, trim the ends and thinly slice them using a mandoline or a sharp knife.
- Cook the Pancetta: In a large skillet or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sauté the Aromatics: Add the olive oil to the skillet with the pancetta fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Cook the Brussels Sprouts: Add the shaved brussels sprouts to the skillet and cook, stirring occasionally, until they are tender crisp, about 8-10 minutes. Don’t overcook them, we want a little bite!
- Make it Creamy: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Combine and Serve: Return the cooked pancetta to the skillet and stir to combine. Cook for another minute or two until the sauce has thickened slightly.
- Serve immediately, garnished with extra Parmesan cheese, and enjoy this fantastic brussels sprouts side dish!
How to Serve This creamy brussels sprouts pancetta Recipe
This creamy brussels sprouts pancetta is a fantastic side dish for just about any meal! I love to serve it alongside roasted chicken, pork tenderloin, or a hearty steak. It’s also a great addition to a holiday spread, adding a touch of elegance and flavor to your table.
Consider topping it with toasted pine nuts or a sprinkle of red pepper flakes for a bit of extra crunch and heat. You can also serve it as a standalone vegetarian meal by adding some cooked pasta or grains, like quinoa. For a beautiful presentation, arrange the sprouts on a platter and drizzle with extra cream sauce.
How to Store This creamy brussels sprouts pancetta Recipe
Refrigerate: Store leftover creamy brussels sprouts pancetta in an airtight container in the refrigerator for up to 3 days.
Freeze: While Brussels sprouts don’t freeze incredibly well, you can freeze this dish if needed. The texture of the sprouts may change slightly but you can keep it in an airtight container for up to 1 month.
Reheat: Reheat in a skillet over medium low heat, stirring occasionally, until heated through. You may need to add a splash of cream or broth to loosen the sauce if it has thickened too much. Avoid microwaving if possible, as it can make the sprouts mushy.
Tips to Make This creamy brussels sprouts pancetta Recipe
- Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Nut it Up : Toasted nuts, like walnuts or pecans, add a lovely crunch.
- Veggies Variety: Consider adding roasted butternut squash or sweet potatoes for extra flavor.
- Crispy Sprouts: Don’t overcrowd the pan when cooking the brussels sprouts, or they will steam instead of crisping. Cook them in batches if necessary.
- Cheese Choice: Pecorino Romano is a great alternative to Parmesan cheese for a sharper, saltier flavor.
- Pancetta Substitute: If you can’t find pancetta, you can use bacon instead.
Helpful Notes for This creamy brussels sprouts pancetta Recipe
Shaving the Brussels sprouts thinly ensures they cook evenly and quickly. If you don’t have a mandoline, use a sharp knife and take your time. Be careful to avoid cutting yourself!
Consider using full fat cream cheese in place of a portion of heavy cream for added richness. You can usually find pancetta pre diced in most grocery stores.
Variation of This creamy brussels sprouts pancetta Recipe
- Balsamic Glaze: Drizzle a balsamic glaze over the finished dish for a touch of sweetness and acidity.
- Maple Syrup: Add a tablespoon of maple syrup to the cream sauce for a sweeter flavor. This works particularly well during the fall season with the warmer spices.
- Lemon Zest: Add the zest of one lemon to the sauce for a bright, citrusy flavor.
Looking for another simple yet impressive dish? Try this Ultra Creamy Dessert for a sweet finish to your meal.
What makes creamy brussels sprouts pancetta so good?
The combination of the slightly bitter brussels sprouts, salty pancetta, and creamy sauce creates a delicious and balanced flavor profile. It’s a simple dish with a lot of depth.
Can I use bacon instead of pancetta in creamy brussels sprouts?
Yes, bacon is a perfectly acceptable substitute for pancetta. It will provide a similar smoky and salty flavor to the dish. Just be sure to drain any excess grease after cooking the bacon.
How do I prevent brussels sprouts from being bitter?
Roasting or sautéing brussels sprouts can help to reduce their bitterness. Also, make sure not to overcook them. A little charring is desirable, but you don’t want them to become mushy.
What is the best way to prepare Brussels sprouts before cooking?
Rinse the Brussels sprouts, trim the ends, and remove any yellow or damaged outer leaves. Depending on the size, you may also want to halve or quarter them to ensure even cooking.
Conclusion
Preparing this creamy brussels sprouts pancetta recipe is truly a rewarding experience. You’re not just making a side dish; you’re creating a memorable flavor experience. So gather your ingredients, follow the steps, and prepare to be amazed by the deliciousness of this creamy brussels sprouts pancetta creation. Your friends and family will thank you!
Creamy Brussels Sprouts Pancetta: The Ultimate Easy Side Dish
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A creamy and decadent Brussels sprout side dish featuring crispy pancetta and a rich Parmesan sauce.
Ingredients
- 1.5 pounds Brussels sprouts, shaved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Instructions
- In a large skillet or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Add the olive oil to the skillet with the pancetta fat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the shaved Brussels sprouts to the skillet and cook, stirring occasionally, until they are tender crisp, about 810 minutes.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste.
- Return the cooked pancetta to the skillet and stir to combine. Cook for another minute or two until the sauce has thickened slightly.
- Serve immediately, garnished with extra Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: Brussels sprouts, pancetta, creamy, Parmesan, side dish