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Brussels Sprouts with Pancetta and Radicchio

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Brussel sprouts are often chosen as a predictable, healthy side for dinner. However, we've spiced up the usual recipe, adding in the delicious flavors of pancetta, radicchio, and our balsamic vinegar. Combined, these ingredients are a fresh, savory take on the usual staple and will become a reoccurring favorite in your household.

Brussels Sprouts with Pancetta and Radicchio

 24 oz brussels sprouts, trimmed and chopped or shredded
 8 oz radicchio, trimmed and chopped or shredded
 6 oz diced pancetta
 3 tbsp Colavita Extra Virgin Olive Oil
 Colavita Balsamic Vinegar or Balsamic Glaze

In a large sauté pan, cook the pancetta until it just becomes crispy.


Remove from heat, pour off extra fat, and set pancetta aside.


Add olive oil to pan and toss brussels sprouts to coat.


Sauté until greens start to soften, then add radicchio and sauté until tender. Add pancetta, salt to taste, and toss with balsamic vinegar or glace, also to taste.


To give the brussels sprouts a more carmelized flavor you can roast them ahead of time, but the one-pot instructions above produce a tasty, easy dish!

Nutrition Facts

Servings 4