By Julia Jordan | Julia’s Simply Southern
In this post you’ll find Pan-Seared Brussels Sprouts with Pancetta and Cranberries for your holiday table.
Brussels sprouts are a wonderful side dish. They offer a unique shape and texture to recipes.
I find that Brussels sprouts work well in a combination of sweet and savory recipes. The green color of the sprouts and the claret richness of the cranberries seem perfect for the holidays. They’re an easy way to add a bit of holiday cheer to the dinner table.
Can you believe that I just said holiday? The holidays are certainly upon us. It seems as though just yesterday we were eagerly awaiting fall, and now the end of the year is rushing at us like a speeding train.
Time certainly passes by fast these days. It’s important to make time to spend with family and friends, and a holiday meal is a great place to fellowship.
Skillet Brussels Sprouts
This easy side-dish recipe can be prepared the day ahead and reheated.
Sauteed Brussels Sprouts Recipe
What you’ll need to create this dish: (Full Printable Recipe Below) Fresh Brussels sprouts, pancetta or bacon, salt and pepper, and dried cranberries.
The Pancetta drippings rendered add such wonderful flavor when sauteing the Brussels sprouts. If crispy bacon is more to your preference, that will work just fine too.
Step 1: Prepare your ingredients: Dice the pancetta and set aside. You may find diced pancetta already packaged at your local grocery story. Next, trim off any excess stem area from the Brussels sprouts and cut them into halves and quarters. By cutting the Brussels sprouts, you allow more surface area for searing and adding flavor. The Brussels sprouts will also cook faster and turn out more tender.
Step 2: Saute the pancetta in an iron skillet over medium heat until it is crispy and all of the fat drippings have been rendered into the skillet. Remove the cooked pancetta with a slotted spoon and set aside for later. Next, add the Brussels sprouts to the skillet. Season with salt and cracked black pepper. Saute the Brussels sprouts for 20 minutes, turning occasionally, until they’re tender.
Step 3: Finally, add the crispy pancetta back into the skillet with the Brussels sprouts, and stir to mix together. Top with dried cranberries.
Nutrition Information: Yield: 8
Amount Per Serving: Calories: 135 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 101mg Carbohydrates: 14g Fiber: 3g Sugar: 7g Protein: 4g
More holiday recipes from Julia that you might enjoy: