Creamy Brussels Sprouts with Pancetta
These Creamy Brussels Sprouts with Pancetta are a rich and flavorful side dish made with tender Brussels sprouts, mushrooms, crispy pancetta, and herbed cream cheese. An easy holiday side that pairs perfectly with ham or turkey.
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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.
Servings: 4
Calories: 270kcal