Lemon Brussels Sprouts with Pancetta and Thyme is seriously the most amazing way to make brussels sprouts!
I usually make brussels sprouts pretty simply. Roasted brussels sprouts are great- especially with a little balsamic glaze drizzled on top. And I love to turn brussels sprouts into salad too. But in this recipe for lemon brussels sprouts, there is so much more going on! Veggies (carrots and shallots) are added in. And the great flavors of crushed red pepper, thyme, lemon and sun dried tomato are mixed in too. They’re so delicious!
Ingredients needed:
- pancetta
- olive oil
- carrot
- shallot
- crushed red pepper
- brussels sprouts
- kosher salt and freshly ground black pepper
- chicken broth
- fresh thyme
- oil-packed sun dried tomato
- unsalted butter
- lemon zest
How to make Lemon Brussels Sprouts with Pancetta and Thyme:
Sauté pancetta in oil in a skillet until the fat has rendered and it is nicely browned. Add carrot, shallot and red pepper flakes, and continue to cook until the vegetables are softened.
Add the brussels sprouts to the pan, season with salt and pepper and toss with the oil in the pan. Cook until some of the sprouts are wilted and lightly browned.
Add broth and fresh thyme, and put the lid on loosely. Simmer until the sprouts are tender.
Stir in sun dried tomato, butter and lemon zest just before serving.
Why eat plain ol’ brussels sprouts when you can turn them into these amazing lemon brussels sprouts with pancetta and thyme? They’re kind of fancy, right?
Obviously, these brussels sprouts are perfect for serving at a special dinner or to add to a holiday menu. Enjoy!
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Lemon Brussels Sprouts with Pancetta and Thyme
Ingredients
- 4 ounces (about ½ cup) pancetta (diced)
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced carrot
- ⅓ cup minced shallot
- ⅛ teaspoon crushed red pepper
- 2 pounds brussels sprouts (trimmed and cut lengthwise through the core into ¼-inch-thick slices)
- kosher salt and freshly ground black pepper
- One 14.5-ounce can low-sodium chicken broth
- 1 bushy sprig fresh thyme
- 2 tablespoons chopped oil packed sun dried tomato
- 1 tablespoon unsalted butter
- 1 teaspoon lightly packed finely grated lemon zest
Instructions
- In a 12-inch skillet over medium-high heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase heat to medium-high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
- Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they're just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium-high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter and lemon zest. Season to taste with salt and pepper.
Notes
- If you are preparing this recipe as GLUTEN FREE, just make sure that your pancetta is free of gluten, and that you are using a brand of broth that is known to be GF.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
