Sautéd Brussels Sprouts


  • 4 strips thick-cut bacon or pancetta
  • 2 tablespoons butter
  • 1 pound Brussels sprouts, coarsely chopped
  • 1 medium Red Potato, cut into thin wedges
  • 1/2 large onion, chopped1 Tablespoon of chopped Rosemary
  • Salt and freshly ground black pepper
  • Lemon juice


Cook bacon or pancetta in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate and crumple into medium sized bits with your fingers.

In same pan with bacon fat, melt butter over high heat.  Add the potato wedges and cook until they are beginning to brown.  Stir in Rosemary and cook until the potato wedges can be easily penetrated with a fork.

Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts begin showing some golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon or pancetta back into pan.   Cover the dish with a spritz of lemon juice.  Serve immediately.