Cranberry Ginger Brussels Sprouts with Pancetta

You know I love a side dish that comes together fast. And while this one just misses my "5 minute side" designation, it's not far from at only 10 minutes and a whole bunch of delicious. Very "holiday" feeling, and easy peasy.

White Baking Dish | Copper Candlesticks | Fluted Taper Candles

Four ingredients, seasoned only with salt and pepper, all you need is a sauté pan and a dinner party to attend. Ok, you could even make this without the dinner party.

Dining Room Sources

And before you get worried about the "ginger" aspect, candied ginger is a total sleeper ingredient and I'm going to start using it way more because it really makes this special. Every so often you get a little bite with ginger in it and it's just exquisite.

So with that holiday pot luck coming up and everyone being short on time, give this one a try. It's seriously tasty.

Cranberry Ginger Brussels Sprouts with Pancetta

Recipe by Chris

0.0 from 0 votes

Course: Side Dish

Servings

8

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

A 10-minute side that deserves a spot in any holiday spread. Super tasty and very seasonal.

Ingredients

• 4 oz uncured pancetta

• 18 oz shaved brussels sprouts

• 1/4 cup candied ginger small diced

• 1/4 cup dried cranberries

• salt and pepper to taste

Directions

• Heat a sauté pan on the stove over medium heat. Add the pancetta and sauté for 5 minutes until it starts to brown and crisp and a good amount of fat renders out. Add the shaved Brussels sprouts, diced candied ginger and dried cranberries. Season with a pinch each of salt and pepper and toss together.
• Cook for 5-10 minutes, stirring occasionally, until the Brussels are tender but not mushy. Remove to a serving dish and serve warm alongside your favorite holiday spread.