Mary’s Holiday Brussels Sprouts Recipe with Crispy Pancetta
Crispy, salty pancetta is the perfect foil for fresh Brussels sprouts. The secret to this recipe is how I prepare the raw sprouts.
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Cooking tools:
- Chef's knife
- Cutting board
- Food processor
- Skillet
- Stove
Ingredients
- 1 pound brussels sprouts
- Four ¼-inch thick slices of pancetta, diced
- 2 tablespoons unsalted butter
- 2 shallots, peeled and diced
- 2 garlic cloves, minced
- ¼ cup white wine
- 2 teaspoons whole grain mustard
- 1 tablespoon fresh lemon juice
- Kosher salt
- pepper
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