In a large skillet, cook pancetta over medium, stirring occasionally, until crisp. With a slotted spoon, transfer pancetta to paper towels to drain.
Pour off all but 1/4 cup drippings (add olive oil if needed to measure 1/4 cup). Add brussels sprouts and cook, stirring occasionally until crisp-tender(about 10 min).
Stir in rosemary and cook until fragrant (about 2 min). Stir in pancetta. Remove from heat, stir in lemon juice and season with salt and pepper. Serve warm or at room temp.
Originally Submitted
8/24/2013
0 Out of 5 from
0 reviews
You can add this Shredded brussels sprouts w/pancetta recipe to your own private DesktopCookbook.