Friday, December 14, 2012

Brussels Sprouts With Pancetta

I don't know about you, but when I am asked to bring a vegetable,
I want something Easy & Good! 

Below is my answer.
It's so easy and everyone raved! (loved that) 

This recipe is from this cool website/online magazine called Sweet Paul Magazine. It's a great site. Check it out!

you will need
1 1/2 to 2 lbs Brussels sprouts, cleaned and cut in half
1 lb bacon or  pancetta  
1 Tablespoons olive oil 
1/3 cup maple syrup
16 oz almonds 

  1. Cook bacon then crumble into coarse bits
2. Pre-heat oven to 400
3. Blanche sprouts in boiling water 5 min
(I mircowaved mine)
4. Rinse the sprouts with cool water
5. Toss sprouts with olive oil add salt & pepper and roast in shallow pan for 8-10 min  
until outer leaves begin to brown
6. Warm up syrup
7. Add Brussels sprouts, almonds, bacon bits and syrup until everything is coated

These are the ingredients you need.
Sweet Paul calls them Green Balls!

I used bacon instead of Pancetta- here it is, frying. 
(Bacon makes everything taste good!) 
Make sure you drain the bacon - I use paper towels.
My southern grandmother used to use a brown paper bag.

I love the wire splatter screen for my frying pan when things pop out!

Bacon cooked and crumbled.

Here are the sprouts after they've been cooked.

Adding olive oil.

The Green Balls with salt & pepper after they've been mircowaved!

In the oven.
The Brussels sprouts in a give away pan, which is so handy.
This one even had a plastic cover to transport!

 The Green Balls

Sprouts with almonds.

I made this for the Holidays-
it is a wonderful recipe, kinda sweet and salty.


Thanks, Sweet Paul!



To see your vision come to life, email us about our design services at Peggy Braswell Design.


  1. Peggy a beautiful and delish sounding accompaniment, I am one of those who always loved to eat brussel sprouts.

    Art by Karena

    1. I adore me some brussel sprout. Thanks for commenting Karen. love peggy

  2. Hello Peggy

    I found your blog, through Vicki Archer's, where have I been? I love what I see and as your new follower I look forward to your posts.
    This recipe is perfect for Christmas Day - thank you

    1. Helen, thanks for the sweet comment and thanks for stopping by. love peggy