Steamed Brussels Sprouts With Garlic and Pancetta Recipe

August 2024 · 2 minute read
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I like slow-cooked Brussels sprouts, but not everyone does. The full cabbage flavor and sallow green color that long cooking brings out is a turn-off for some folks.

The solution is simple: Steam the sprouts. They retain their bright green color, have a good crunchy texture and a much milder cabbage flavor that many people prefer. I toss the sprouts in a mixture of diced pancetta, garlic and olive oil to produce a more contemporary and slimmed-down version of my favorite sprout dish: Brussels sprouts braised with bacon.

The sprouts can be steamed several ways. I've given directions for stovetop steaming below.

From Nourish columnist Stephanie Witt Sedgwick.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Bring a few inches of water to a boil in a pot fitted with a steamer basket and set over high heat. Add the Brussels sprouts to the steamer basket and cover. You might need to do this in batches depending on the size of your steamer basket. Steam the vegetables for 7 to 10 minutes, to the desired tenderness (7 minutes for a crunchy, al dente texture; 10 minutes for a soft texture).

  • Step 2

    Meanwhile, heat the oil in a small skillet over medium-high heat, until the oil shimmers. Add the garlic, pancetta and salt to taste; reduce the heat to medium-low. Cook for about 10 minutes, stirring often and adjusting the heat so the mixture cooks slowly but does not brown. The garlic should be soft and the pancetta lightly crisped.

  • Step 3

    Transfer the steamed Brussels sprouts to a serving bowl; add the pancetta-garlic mixture and season with pepper to taste. Stir to incorporate. Taste, and adjust the seasonings as needed. Serve warm or at room temperature.

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    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Nourish columnist Stephanie Witt Sedgwick.

    Tested by Stephanie Witt Sedgwick.

    Published October 5, 2010

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