Cranberry Ginger Brussels Sprouts with Pancetta
A 10-minute side that deserves a spot in any holiday spread. Super tasty and very seasonal.
Servings 8
Ingredients
- 4 oz uncured pancetta
- 18 oz shaved brussels sprouts
- 1/4 cup candied ginger small diced
- 1/4 cup dried cranberries
- salt and pepper to taste
Instructions
- Heat a sauté pan on the stove over medium heat. Add the pancetta and sauté for 5 minutes until it starts to brown and crisp and a good amount of fat renders out. Add the shaved Brussels sprouts, diced candied ginger and dried cranberries. Season with a pinch each of salt and pepper and toss together.
- Cook for 5-10 minutes, stirring occasionally, until the Brussels are tender but not mushy. Remove to a serving dish and serve warm alongside your favorite holiday spread.