Creamy Brussels Sprouts with Pancetta
These Creamy Brussels Sprouts with Pancetta are rich, flavorful, and ready in just 30 minutes. It’s a nice way to introduce Brussels sprouts to kids or picky eaters. The crispy pancetta adds just the right amount of salty crunch, while the mushrooms and Boursin herbed cream cheese give the dish a creamy, comforting touch.
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I love making this recipe around the holidays because it’s quick enough to make on a weeknight. It’s a great, easy holiday side dish that pairs beautifully with turkey, ham, or even a simple roasted chicken. If you’re looking for new Thanksgiving side dishes or something to bring to Christmas dinner, save this recipe.
Try serving them with my Brown Sugar Pineapple Ham or Slow Cooker Turkey Pot Pie with Stuffing Topping.
How to Make Creamy Brussels Sprouts with Pancetta
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Heat a little olive oil in a large skillet over medium heat. Add the pancetta and cook until it’s nice and crisp.
2. Add the sliced mushrooms to the skillet and cook for about 3–4 minutes, until tender.
4. Toss in the Brussels sprouts and cook until they start to soften, about 5–7 minutes.
5. Stir in the Boursin cream cheese until it melts and coats the veggies and pancetta.
5. Season with salt and pepper to taste.
Serve and Enjoy!
Important Recipe Notes
- Try to choose sprouts that are similar in size so they cook evenly. If they’re extra large, quarter them instead of halving.
- For Mushrooms, white button or cremini mushrooms both work well. Slice them thin so they soften quickly in the skillet.
- If you don’t have pancetta, diced bacon works just as well and adds a nice smoky flavor.
- If you don’t have Boursin herbed cream cheese, you can use plain cream cheese with a sprinkle of garlic powder and dried herbs if needed.
- Serving suggestion: This dish goes great with ham, turkey, or roasted chicken and makes a delicious holiday side dish.
Creamy Brussels Sprouts with Pancetta
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 8 oz mushrooms sliced
- 150 g Boursin herbed cream cheese
- 4 oz pancetta diced
- Olive oil
- Salt and pepper to taste
Instructions
- Heat a little olive oil in a large skillet over medium heat. Add the pancetta and cook until it’s nice and crisp.
- Add the sliced mushrooms to the skillet and cook for about 3–4 minutes, until tender.
- Toss in the Brussels sprouts and cook until they start to soften, about 5–7 minutes.
- Stir in the Boursin cream cheese until it melts and coats the veggies and pancetta.
- Season with salt and pepper to taste.
