Creamy Brussels Sprouts with Pancetta 

Jazz up your Brussels sprouts and mushrooms by adding Boursin herbed cream cheese and pancetta. It’s a savory dish that’s simple to whip up and offers a salty, savory and creamy flavor. Even people who don’t especially like Brussels sprouts will fall in love with this flavor-packed creamy Brussels sprouts with pancetta dish. It’s quick and easy enough for a family dinner but also special enough to be a holiday side dish.

Creamy Brussels sprouts with pancetta, mushrooms and herbed soft cheese make up this gorgeous and unusual vegetable side dish.

Creamy Brussels Sprouts with Pancetta Recipe

Servings: 4 
Prep Time: 10 minutes  
Cook Time: 20 minutes 

Ingredients: 

• 1 lb Brussels sprouts, trimmed and halved 
• 8 oz mushrooms 
• 150g Boursin herbed cream cheese 
• 4 oz pancetta, diced 
• Olive oil 
• Salt and pepper to taste 

Instructions: 

1. Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crisp. 
2. Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until they are tender. 
3. Add the Brussels sprouts to the skillet and cook until they start to soften, about 5-7 minutes. 
4. Stir in the Boursin herbed cream cheese until it melts and coats the vegetables and pancetta evenly. 
5. Season with salt and pepper to taste.