Brussels Sprouts with Pancetta & Parmesan

Brussels Sprouts with Pancetta & Parmesan cooked to perfection in cast-iron in 20 minutes or less! 

For the past two years, the Recipe Redux theme in December has challenged us to dig into our beloved cookbooks and revamp a recipe. It’s one of my favorite challenges during the year because honestly, I don’t use my cookbooks enough. This year, I reached for one of my newer cookbooks, Cast Iron Nation. On page 216, I found a recipe for Creamy Brussels Sprouts with Pine Nuts, and it inspired this recipe for Brussels Sprouts with Pancetta & Parmesan.

The Lodge Cast Iron foundry & headquarters is here in Tennessee, just an hour-and-a-half south of Nashville. In April, I had the opportunity to take a tour of the foundry and learn how Lodge products are made—what a fascinating process it is!

How to Make Brussels Sprouts with Pancetta & Parmesan

I’ve been a big believer in roasting Brussels sprouts for quite some time, but after making this recipe, the cast iron skillet is my new sidekick for making perfectly cooked Brussels. The caramelization is essential for Brussels sprouts, in my opinion, and the cast iron skillet helps you achieve that in less time than roasting them in the oven.

[bctt tweet=”A cast iron skillet is the key to perfectly cooked Brussels sprouts in 20 minutes or less!” username=”KarmanRD”]

While a few ingredients were changed, the method is essentially the same for the recipe. I rarely have pine nuts in the pantry but sliced almonds are a staple so they were swapped in. I decided to forego the heavy cream and instead used 2% milk, a tablespoon of butter, and some fresh shaved Parmesan cheese to cover my Brussels Sprouts (because cheese is always a good idea). This actually ends up cutting back the total fat and saturated fat in the recipe a bit. Yippee!

Have you seen Brussels sprouts on the stalk before? Trader Joe’s usually has them this time of year, and it makes for a fun conversation starter as you cruise around with them in your grocery cart. It’s more cost-effective to buy them this way and they seem to last longer in the refrigerator. I wish grocery stores would sell them like this year-round!

This makes a great side dish any night of the week, but would also be a welcomed addition to the holiday table.

What’s your favorite way to prepare Brussels sprouts? Do you cook with cast iron? Leave me a comment below!

Here’s a look back at the recipes I created the past two years for the Recipe Redux challenge:

Healthier Weeknight Bolognese (adapted from Ina Garten’s “How Easy Is That?“)

Lamb Shepherd’s Pie (adapted from The Gathering of Friends, Volume Two)

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Brussels Sprouts with Pancetta & Parmesan

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Brussels Sprouts with Pancetta & Parmesan cooked to perfection in cast-iron in 20 minutes or less! Recipe adapted from Cast Iron Nation

Ingredients

1 pound Brussels sprouts

1 tablespoon olive oil + 1/2 tablespoon, divided

salt + pepper, to taste

1/4 cup sliced almonds

1/4 cup pancetta

1 tablespoon unsallted butter

2 fluid ounces 1% milk

1/4 cup shaved Parmesan cheese

1. Rinse and trim bottoms of Brussels sprouts. Cut in half lengthwise and place into a mixing bowl. Add 1 tablespoon olive oil and season with salt and pepper to taste. Set aside.

2. Heat a 10" cast iron skillet over high heat for a few minutes until hot. Do not add any oil. Turn off the heat and add sliced almonds to brown, stirring occasionally. Once toasted, transfer the almonds to a small bowl.

3. Heat the same skillet over medium heat. Once hot, add the remaining 1/2 tablespoon of olive oil and the Brussels sprouts. Stir occasionally with a wooden utensil and cook for 8 minutes, or until slightly browned and crispy.

4. Turn off the heat and add the pancetta, butter, and milk, tossing the Brussels sprouts to coat. Cook for 1-2 minutes. Place Brussels sprouts in a serving dish and toss with the toasted almonds and the shaved Parmesan cheese. Serve immediately.

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https://thenutritionadventure.com/brussels-sprouts-with-pancetta-parmesan/

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For more Recipe Redux recipes, click the graphic below to see the full gallery. Warm holiday wishes to you all!