The Pioneer Woman Tasty Kitchen
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Brussels Spouts with Pancetta and Parmesan

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Everyone loves oven-roasted Brussels sprouts, but today I’ve dressed them up with a really delicious mixture of sauteed onions, pancetta, and a shaved Parmesan, making these tasty sprouts worthy of being served at your next hoiday meal.

Ingredients

  • 1  Medium Yellow Onion, Diced
  • 8 ounces, weight Pancetta, Diced
  • 2 Tablespoons Water
  • 1 Tablespoon Red Wine Vinegar
  • 1 pound Oven Roasted Brussels Sprouts
  • Shaved Parmesan Cheese, For Topping

Preparation

In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

Pour contents of pan over roasted sprouts and top with shaved Parmesan.

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Profile photo of WestieMom

WestieMom on 11.16.2017

This is my husband’s new favorite way to have Brussels Sprouts! I made sure to liberally salt and pepper my sprouts and toss them with olive oil when I roasted them. I think the addition of the salt makes them even tastier. This pancetta pan sauce just takes roasted sprouts over the top! Delicious recipe!!

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