I usually make brussels sprouts pretty simply. Roasted brussels sprouts are great- especially with a little balsamic glaze drizzled on top. And I love to turn brussels sprouts into salad too. But in this recipe for lemon brussels sprouts, there is so much more going on! Veggies (carrots and shallots) are added in. And the great flavors of crushed red pepper, thyme, lemon and sun dried tomato are mixed in too. They’re so delicious!
Ingredients needed:
pancetta olive oil carrot shallot crushed red pepper brussels sprouts kosher salt and freshly ground black pepper chicken broth fresh thyme oil-packed sun dried tomato unsalted butter lemon zest
How to make Lemon Brussels Sprouts with Pancetta and Thyme:
Sauté pancetta in oil in a skillet until the fat has rendered and it is nicely browned. Add carrot, shallot and red pepper flakes, and continue to cook until the vegetables are softened. Add the brussels sprouts to the pan, season with salt and pepper and toss with the oil in the pan. Cook until some of the sprouts are wilted and lightly browned. Add broth and fresh thyme, and put the lid on loosely. Simmer until the sprouts are tender. Stir in sun dried tomato, butter and lemon zest just before serving.
Why eat plain ol’ brussels sprouts when you can turn them into these amazing lemon brussels sprouts with pancetta and thyme? They’re kind of fancy, right?
Obviously, these brussels sprouts are perfect for serving at a special dinner or to add to a holiday menu. Enjoy!
