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Brussels sprouts are not just a trendy vegetable; they’re a powerhouse of nutrition packed with essential vitamins and antioxidants. These miniature cabbage-like veggies are often overlooked, but when prepared correctly, they can transform any meal into a delightful experience.

Skillet Roasted Brussel Sprouts with Pancetta

Elevate your fall dining experience with these Crispy Pancetta & Garlic Skillet Brussels Sprouts, a quick and comforting side dish perfect for any festive gathering. The savory pancetta pairs beautifully with tender, caramelized sprouts, creating a craveable flavor that will have everyone coming back for seconds. Ready in just 30 minutes, this easy weeknight dinner addition is perfect for busy nights. Try this delicious recipe tonight and savor the season!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

4 ounces pancetta, diced into small cubes

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

Salt and freshly ground black pepper, to taste

1 tablespoon balsamic vinegar (optional, for a tangy finish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Brussels Sprouts: Begin by trimming the stem ends off the Brussels sprouts and slicing them in half lengthwise. Rinse them under cold water to clean, then pat them dry with a kitchen towel. Drying the sprouts is essential for achieving that delightful crispiness!

    Cook the Pancetta: Place a large skillet over medium heat and add the diced pancetta. Allow it to cook for about 5-7 minutes, stirring occasionally, until the pancetta turns crispy and golden brown. Once done, use a slotted spoon to remove the pancetta from the skillet and transfer it onto a plate lined with paper towels to absorb any excess fat. Keep the flavorful drippings in the skillet for the next steps.

      Sauté the Brussels Sprouts: In the same skillet, pour in the 3 tablespoons of olive oil. Add the halved Brussels sprouts cut-side down, ensuring they are in a single layer for better browning. Season generously with salt and freshly cracked black pepper. Let the sprouts cook undisturbed for about 6-8 minutes, allowing the cut sides to caramelize and become deeply browned and crispy.

        Incorporate Garlic: Once you see a beautiful golden-brown crust on the Brussels sprouts, add in the minced garlic. Stirring frequently, cook for an additional 2-3 minutes until the garlic becomes fragrant and the Brussels sprouts are tender. Keep a close eye to ensure the garlic doesn’t burn, as it can become bitter.

          Combine Ingredients: Return the crispy pancetta to the skillet, gently tossing it with the Brussels sprouts to mix everything evenly. If you're using balsamic vinegar, drizzle it over the mixture now for an added tangy depth. Cook everything together for another minute just to heat through.

            Serve: After removing the skillet from heat, carefully transfer the Brussels sprouts and pancetta to a serving dish. Sprinkle with chopped fresh parsley for a burst of color and aromatic freshness.

              Prep Time, Total Time, Servings:

                15 minutes | 25 minutes | Serves 4 as a side dish

                  - Presentation Tips: Serve the dish warm in a rustic bowl, drizzled with a little extra balsamic vinegar for a glossy finish. A few sprigs of parsley on top will enhance the visual appeal.