Holiday Side Dish: Brussels Sprouts with Radicchio and Pancetta
I’ve made this dish for both Thanksgiving and Christmas.Â Brussels sprouts get a bad name but Tim and I just love them.Â They are great simply roasted or delicious in a dish like this.Â Pancetta makes everything even more delicious!
You can do all the prep work for this dish in advance — shredding the sprouts, dicing the pancetta and slicing the radicchio.Â But I recommend cooking the dish right before you plan to serve it — it only takes about 15 – 20 minutes for it all to come together on the stove.
Brussels Sprouts with Radicchio & Pancetta
- 1 1/2 lb. brussels sprouts
- 6 oz. pancetta, diced
- 3 Tbs. olive oil
- 1 head radicchio, about 8 oz., trimmed and cut into 1/4-inch-thick slices
- 1 1/2 Tbs. finely chopped fresh marjoram
- Salt, to taste
- 1/4 cup low-sodium chicken broth, plus more as needed
- Freshly ground pepper, to taste
Set the pan over medium heat and warm the olive oil. Add the brussels sprouts and stir to coat with the oil. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.
Transfer the brussels sprouts to a warmed serving bowl and serve immediately. Serves 6 to 8.
Make-Ahead Tip: Trim and slice the brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.