Recipe #5735
Brussels Sprouts with Pancetta and Lemon
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 6 min |
| Total: | 21 min |
6-8
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 1/2 lb. (about 650 g) Brussels sprouts
- 1/4 cup (60 mL) butter* or Irresistibles olive oil*
- 1/2 cup (125 mL) minced shallots
- slices crisp pancetta, crumbled
- 1 tsp. (5 mL) finely grated lemon zest
- Salt and pepper to taste
Preparation
Slice Brussels sprouts into thin ribbons, discarding tough stem pieces.
Bring a large pot of salted water to a boil. Blanch Brussels sprouts until tender crisp, about 2 minutes.
Drain thoroughly.
Melt butter over medium heat in a large skillet.
Add minced shallots and cook until softened and beginning to brown.
Add Brussels sprouts, pancetta and lemon zest, tossing to coat evenly.
Season to taste with salt and pepper.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Turkey, Avocado and Sprouts Sandwich
- Greens with Pancetta
- Brussels sprouts Italian-style
- Gnocchi with Pancetta
- Pan-fried Quail with Forcemeat Stuffing, Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
- Brussels Sprouts with Roasted Chesnuts
- Quails with Pancetta
- Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
- Sautéed Spinach and Bean Sprouts
- Leg of lamb with Pancetta and Lemon Zest
Old-fashioned Pan-fried Stuffed Partridge, Alfred le Fermier Cheese Mashed Potatoes, Sautéed Brussels Sprouts, Applesauce and Fruit Ketchup
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