Italian Brussels Sprouts

Advocate staff photo by HEATHER MCCLELLAND --  The Italian Brussels Sprouts dish prepared by the Rev. Michael Alello is seasoned with pancetta. Show caption
Advocate staff photo by HEATHER MCCLELLAND -- The Italian Brussels Sprouts dish prepared by the Rev. Michael Alello is seasoned with pancetta.

Italian Brussels Sprouts

Serves 4 to 6. Recipe is by the Rev. Michael Alello.

4 to 6 ozs. diced pancetta

1 cup Creole seasonings (onion, celery, bell pepper)

1 lb. fresh Brussels sprouts

¼ cup fresh rosemary

¼ cup fresh oregano

1⁄3 cup Romano cheese

1 tsp. lemon juice

1. Brown pancetta and drain excess grease. Set aside.

2. Sauté Creole seasonings until lightly wilted. Add Brussels sprouts and cook until sprouts are tender. Add browned pancetta, rosemary, oregano, Romano cheese and lemon juice. Mix well and serve.