If steamed Brussels sprouts don’t make the cut in your house, try to caramelize them instead. We think this dish is simply delicious, thanks to the added flavor compounds from the pancetta and the lime. A great trio!
1 lb Brussels sprouts
3 Tbsp olive oil
Up to 4 oz of cubed pancetta (or bacon or ham)
Juice of one lime
Salt and pepper
Start prepping the Brussels sprouts by washing them, cutting off the bottom and carefully slicing them into 1/4 inch or even thinner slices.
Using a heavy skillet, heat up the olive oil over medium/high heat.
Add sprouts to the skillet and sauté them over medium/low heat.
Add pancetta and continue to saute until sprouts turn from bright green to a darker shade of green, even crisp up. This could take up to 15 – 20 minutes.
Do not burn and consider adding another tablespoon of olive oil, if necessary.
When crisped up to your liking, drizzle with lime juice and adjust seasoning.