Caramelized Brussels Sprouts with Pancetta

The only thing better than a full plate of caramelized Brussels sprouts is a plate of Brussels sprouts with pancetta.

Caramelized Brussels Sprouts with Pancetta
Print Recipe
Servings Prep Time
10 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
30 minutes
Caramelized Brussels Sprouts with Pancetta
Print Recipe
Servings Prep Time
10 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
10 people 30 minutes
Cook Time
30 minutes
Ingredients
  • 3 lbs brussel sprouts
  • 6 tbl extra virgin olive oil
  • 6 ea shallots thinly sliced
  • 2 oz thickly sliced pancetta cut into 1/4 inch diced
  • TT kosher salt
  • 1/4 cup oil-packed sundried tomatoes drained and chopped
Servings: people
Instructions
  1. In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
  2. In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
  3. Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
Recipe Notes

source: Food&Wine

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