Truffle Brussels Sprouts With Pancetta

Truffle Brussels Sprouts With Pancetta! The perfect side, salad, and everything in between.

Everyone loves Brussels sprouts. Whether they’re balsamic glazed or just roasted with salt, Brussels sprouts have become a restaurant staple. However, I have found it hard to create a Brussels sprouts dish at home that is equally as scrumptious and satisfying as my restaurant faves. But not anymore, my truffle Brussels sprouts with Pancetta recipe is sure to be a crowd pleaser!

With pancetta, Marcona almonds, and plenty of Parmesan, this easy side dish or hearty salad is an absolute showstopper! The nuttiness of the almonds pairs perfectly with the bitterness of the truffle Brussels sprouts and the saltiness of the pancetta, creating a richly satisfying and undeniably delectable dish.

You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!

Ingredients:

• Pancetta
• Raw Brussels sprouts
• Marcona almonds
• Freshly Grated Parmesan cheese
• Lemon juice
• Salt and black pepper

Here’s how you’ll make my Truffle Brussels Sprouts With Pancetta:

1. Cook the Pancetta: Cook the Pancetta in a non-stick pan, then remove to cool.
2. Prepare the Pan: Remove any burnt pieces from the pan carefully with a paper towel and discard.
3. Cook the Brussels Sprouts: Add shaved Brussels sprouts to the pan with the remaining pancetta oil, season with salt and pepper, and cook for 5 minutes on medium-high heat.
4. Combine Ingredients: In a serving bowl, mix the cooked Brussels sprouts, cooked pancetta, chopped almonds, Parmesan cheese, and lemon juice.
5. Toss and Enjoy: Toss well and enjoy!

Nutritional Benefits and Serving Suggestions

I love that this recipe is packed with healthy, simple ingredients. Brussels sprouts are a great source of vitamins, fiber, and antioxidants. The pancetta adds a bit of protein, and the overall dish is relatively low in carbs.

This Truffle Brussels Sprouts with Pancetta salad can be enjoyed warm or at room temperature. It pairs beautifully with roasted chicken, turkey, pork, or grilled fish. It’s also a fantastic addition to your Thanksgiving menu, offering a welcome contrast to the heavier dishes.

Tips for Success

Prepping the Brussels Sprouts:

• Look for firm, bright green Brussels sprouts at the grocery store. Avoid any that are yellowing or have loose outer leaves.
• For perfectly shaved Brussels sprouts, aim for thin slices. If using a food processor, use the slicing attachment on the thinnest setting. If using a knife, trim the ends and outer leaves, then thinly slice the sprouts.

The Pancetta:

• Pancetta adds a beautiful salty and savory element. Look for thinly sliced pancetta near the bacon in your grocery store.

Flavorful Base:

• Use the leftover pancetta grease to build a flavorful base for the Brussels sprouts. Reduce the heat to medium and add a tablespoon of olive oil if needed.

The Truffle Touch:

• Truffle Oil: Drizzle a tablespoon of truffle oil over the Brussels sprouts and cook for another minute for a subtle truffle flavor.
• Fresh Truffle Shavings: For a more luxurious option, shave a small amount of fresh truffle over the cooked Brussels sprouts and toss to coat.

The Finishing Touches:

• Once the Brussels sprouts are tender-crisp, remove the pan from the heat. In a small bowl, whisk together lemon juice, a tablespoon of olive oil, a teaspoon of Dijon mustard, and a pinch of salt and pepper.
• Toss the Brussels sprouts with the crispy pancetta, Parmesan cheese, and the dressing. Add toasted pine nuts or slivered almonds for an extra pop of flavor.

Tips for the Busy Cook

• Pre-Shredded Brussels Sprouts: In a pinch, use a bag of pre-shredded Brussels sprouts from the grocery store.
• Mandolin Slicer: Use a mandolin slicer with a julienne attachment for thin slices. Just be sure to use the guard to protect your fingers.
• Truffle Oil Alternatives: Trader Joe’s often carries truffle-infused olive oil, which is a great substitute.
• Bacon Substitute: Leftover cooked bacon slices, chopped into small pieces, can be used if pancetta isn’t available.

Incorporating into Your Meals

• Light Meal: Toss leftover roasted chicken or fish with the salad for a protein-packed, light lunch.
• Hearty Salad: Add cooked quinoa or brown rice to the salad for a more substantial meal.
• Potluck Favorite: This salad is always a crowd-pleaser at potlucks and dinner parties. It’s easy to transport and can be made ahead of time.

Frequently Asked Questions (FAQs) Section

Q: What kind of bowl should I use to mix the salad?
A: A large bowl is ideal for mixing all the ingredients thoroughly without making a mess.

Q: How should I store leftover salad?
A: Store any leftover salad in an airtight container in the refrigerator to keep it fresh for the next day.

Q: What kind of salad dressing works best for this recipe?
A: A simple dressing made with extra virgin olive oil, lemon juice or apple cider vinegar, and a pinch of sea salt complements the flavors well. You can also try a Caesar dressing for a different flavor.

Q: What is the best way to shave Brussels sprouts?
A: The easiest way to shave Brussels sprouts is using a food processor with a slicer attachment. If you don’t have one, a sharp chef’s knife will do the job just as well.

Q: What are some alternative ingredients I can add to this salad?
A: You can add green beans for a nice crunch, pumpkin seeds for nuttiness, or even a touch of maple syrup for sweetness.

Q: Is a Food Processor Necessary?
A: You don’t need a fancy food processor to shave the Brussels sprouts, though it can be a time-saver. A sharp knife and a little patience will do the trick if needed

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