MrsMowry’s Brussels Sprouts   1 comment

We had a discussion about whether this was Mrs. Mowry’s recipe, or MrsMowry’s recipe … and MrsMowry won! This is a wonderful way to serve these little cabbages.


  • 1.5 pounds, fresh Brussels sprouts
  • 2 Tbsp olive oil
  • 1/4 tsp red pepper flakes
  • 5 oz pancetta
  • 1 shallot, diced
  • shallot salt
  • salt & pepper


Rinse & quarter Brussels sprouts. Heat large skillet, medium heat. Add olive oil & red pepper flakes. Add pancetta. Stir until pancetta is lightly browned and crisp. Add shallot. Stir until shallot is translucent. Sprinkle shallot salt. Pour Brussels sprouts into skillet. Drizzle top with olive oil; stir to coat. Stir occasionally over medium heat, 5-6 minutes. Add a couple tablespoons of water, salt and pepper. Cover skillet and cook 2-4 minutes until Brussels sprouts are fork tender.

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