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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
 Salt
1

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

2

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

3

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

4

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.

5

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