Brussels Sprouts with Pancetta and Lemon

Brussels Sprouts with Pancetta and Lemon
  • 6 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time


Add all
  • 1/2 lb
    (225 g)

    brussels sprouts

  • 1/4 cup
    (60 mL)

    butter or 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


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.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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