Brussels Sprouts with Radicchio & Pancetta

Brussels Sprouts with Radicchio & Pancetta

  • Prep: 20 min
  • Cook Time: 18 min
  • Total: 38 min
  • Serving: Serves 6

Brussels sprouts are at their peak in autumn, which is why they are a classic dish for a Thanksgiving feast. Try this dish that combines the sprouts with crispy Pancetta and vibrant radicchio.


  • 1-1/2 pounds brussels sprouts, cleaned, stemmed and trimmed
  • 6 ounces pancetta, diced
  • 3 tablespoons olive oil
  • 1 head radicchio, about 8 ounces trimmed and cut into 1/4-inch-thick slices
  • 1-1/2 tablespoons finely chopped fresh marjoram
  • Salt, to taste
  • 1/4 cup chicken broth, plus more as needed
  • Freshly ground pepper, to taste


  1. Shred the brussels sprouts using a food processor and set aside.
  2. In a large sauté pan, cook the pancetta over medium-high heat for 7 minutes, and then set aside.
  3. In another sauté pan, heat the olive oil over medium heat and sauté the sprouts for 3 minutes. Add the radicchio, marjoram and salt and continue to sauté for 3 minutes, and then pour in the chicken broth.
  4. Cook the brussels sprouts mixture for 5 more minutes, adding extra stock if needed. Stir in the pancetta and sprinkle the mixture with salt and pepper. Empty the Brussels sprouts into a serving bowl and serve immediately.


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