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Trim stems and remove any wilted outer leaves from Brussels sprouts; wash. Cut Brussels sprouts into quarters lengthwise.
In a Dutch oven, bring a large amount of salted water to a boil. Carefully add Brussels sprouts; cook for 6 to 8 minutes or just until tender (centers should still be slightly firm). Drain; spread out in a shallow baking pan.
In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pancetta and cook until crisp; remove from pan. Repeat with remaining pancetta. Reduce heat to medium. Add the remaining 1 tablespoon oil, mushrooms, onion and garlic to the pan. Cook and stir for about 5 minutes or until the liquid from the mushrooms is almost all evaporated.
Add Brussels sprouts, butter, salt and pepper to the pan. Cook and stir for about 6 minutes or until heated through. Add lemon juice; stir to coat. Transfer Brussels spouts to a serving bowl. Sprinkle with Parmesan; top with pancetta.