Brussels Sprouts with Pancetta and Blue Cheese

This was supposed to be called Brussels Sprouts a la Childress House, but not only is that not descriptive enough, I saw that Hillary was pinning recipes by star chefs that support her. How much of an honor is it to have YOUR dish pinned on that board? I can’t begin to fathom how great that would be. It is now my mission for this to be an addition to that, though I am not a traditionally trained chef. Even if nobody pins this to that board, let’s sit back and enjoy these Brussels sprouts.

brussels-sprouts-panc-bacnOccasionally, a friend will invite me over to use their kitchen. Their payback, of course, is something created on-the-fly by me, and usually from whatever is in their house, or what we find in a quick trip to the grocery store. This is the latter. Mr. C is a bachelor, and his refrigerator reflects that. I was winging it when I made these the first time. I had to satisfy Mr. C’s palate, because he is more picky than I about what he eats. In fact, it’s Brussels sprouts, and not broccoli, for that very reason. I get so little of these things in my house, a situation I am working to correct. In any case, we wandered around the local grocery for a while, deciding on what to make for dinner. Eventually we settled on mushroom ravioli, chicken filets, and these amazing Brussels sprouts.

The chicken filets were easy. I pounded them out to about 1/4-inch (0.63 cm) and fried them on medium heat in 2 Tbsp. (30 mL) olive oil until they were browned, with salt and pepper to taste. I didn’t start the chicken until the Brussels sprouts had been washed, cut, and added to the pan. Timing is important. So, this recipe is now yours to play with. I know it seems a little hoity-toity, with the blue cheese and pancetta. It was an affordable store trip, and there were leftovers.

Brussels Sprouts with Pancetta and Blue Cheese
Print
Brussels Sprouts with Pancetta and Blue Cheese
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
A savory mixture of Brussels sprouts, pancetta, and whisky-barrel aged blue cheese.
Servings: 4
Author: Terra Walker
Ingredients
  • 6 oz . Pancetta 170 g
  • 24 oz . Brussels Sprouts 680 g, halved or quartered
  • 1/4 C . Leek 57 g, sliced and separated
  • 1/2 C . Light Ale 118 mL
  • 1 Tbsp . Olive Oil 15 mL
  • 2 Tbsp . Butter 28.5 g
  • 2 Cloves Garlic peeled and chopped
  • 3 oz . Blue Cheese 40 g
  • Salt & Pepper to taste
Instructions
  1. In a skillet on medium-high heat, cook pancetta until crisp
  2. Remove pancetta, add olive oil, leek, Brussels sprouts, light ale, and garlic
  3. Reduce heat to medium, stir and cover
  4. Check after 10-15 minutes
  5. When Brussels sprouts are soft, add butter, stir and cover for 5 minutes
  6. Add blue cheese, stir 1-2 times, remove from heat and cover
  7. Crumble pancetta, and stir into Brussels sprouts
  8. Serve and enjoy
Recipe Notes
I used watermelon ale, but you can use white wine or chicken broth.
I used a whisky-barrel aged blue cheese, since it is less-sweet.

Don’t forget to share it, and let me know what you think in the comments!

Brussels Sprouts with Pancetta and Blue Cheese - PIN NOW, MAKE IT LATER!

About Terra Walker

Terra loves creating recipes, imparting wisdom, searching for an amazing cider, owning this website, and traveling the globe. You can catch up with Terra on the channels above, where she never uses third person, because she hates writing about herself that way.

2 Comments

  1. Seems like one of the tastier things I’ve seen done with Brussels sprouts! How did it come out? I think I might swap the blue cheese though, the wife’s not a big fan.

What do you think?