Sautéed Brussels Sprouts with Pancetta and Hazelnuts 

Sautéed Brussels Sprouts with Pancetta and Hazelnuts 

Open in full-screen mode

Sautéed Brussels Sprouts with Pancetta and Hazelnuts 

15 MIN
12 MIN



  1. In a large non-stick skillet, brown the pancetta in the oil. Add the hazelnuts and brown. With a slotted spoon, reserve the pancetta and hazelnuts on a paper towel.
  2. In the same skillet, brown the Brussels sprouts in the hot fat. Season with salt and pepper. Add the broth and bring to a boil. Simmer, stirring frequently, for about 10 minutes or until the sprouts are tender and glazed with the sauce. Adjust the seasoning. Spoon in a serving dish and sprinkle with the pancetta and hazelnuts.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.