Brussels Sprouts and Pancetta In a Skillet

Crispy, cast iron brussels sprouts with pancetta, dates and pine nuts combine for a perfect savory side dish.

Prep:
5
mins
Cook:
20
mins
TOtal:
25
mins
servings:
4

Ingredients


Instructions


  1. Heat a cast iron pan over medium-low heat and add a small splash of oil to your pan. Add the pancetta and cook slowly for about 5 to 7 minutes. Keep stirring it so that it doesn't burn.
  2. Remove the pancetta with a slotted spoon, leaving that leftover fat in the pan. Turn the heat up to medium. Add your halved sprouts to your cast iron pan, cut side down. Let them cook undisturbed for about 4 to 5 minutes. Then flip them over once they have a nice char on them. Cook for another 4 to 5 minutes, tossing every now and then to try and get all sides browned. Season with kosher salt.
  3. Add the maple syrup and toss to combine. Then add the pancetta back in, and the pine nuts. Stir often over medium heat until the pine nuts have toasted a little. This should take about 2 minutes.
  4. Add the chopped dates to the pan and stir to combine. Remove from the heat and add to a serving dish. Enjoy!