Brussels Sprouts with Onion and Pancetta

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  • 1- 12 oz. package Taylor Farms Brussels Sprouts
  • 3 oz. pancetta, diced and cooked
  • 1/4 large white onion, thinly sliced
  • 2 Tbsp. extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp. salt


Steam Brussels Sprouts in a large pot of salted water for 6 minutes to partially cook. Drain Brussels Sprouts.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the garlic and onion; sauté until golden, about 2 minutes. Add cooked pancetta and the Brussels Sprouts to the same skillet and sauté until heated through and begin to brown, about 8 minutes.

Season with salt & pepper to taste. Serve and enjoy.

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