Monday Meal: Brussels Sprouts with Pancetta | Buzz Blog

Monday, December 1, 2014

Monday Meal: Brussels Sprouts with Pancetta

Posted By on December 1, 2014, 6:06 AM

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Brussels sprouts can be a pretty hard sell at the family dinner table. But for last week's Thanksgiving dinner I served these Brussels sprouts as a side dish and everyone loved them - even the teenagers. 

There are two secrets to this yummy dish: First, it's important to shave or shred the Brussels sprouts thinly. No one really want to put a whole Brussels sprout into their mouth. Second, the use of pancetta - an Italian-style bacon - adds mountains of flavor. And, who doesn't like bacon? 

It's also a quick and easy dish to make; you can cook it in about 10 minutes. 

Ingredients:

1 lb. Brussels sprouts, thinly sliced, shaved or shredded

1/4 lb. pancetta or bacon, diced

2 shallots, peeled and thinly sliced

2 Tbs. olive oil

2-3 Tbs. white wine vinegar (you could substitute balsamic)

Salt and pepper, to taste

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Method: 

Heat the olive oil and the pancetta in a large skillet over medium heat. Cook the pancetta until its fat is rendered and is becoming crisp and golden. 

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Add the shallots and stir. Cook until the shallots start to soften, about 3 minutes. 

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Put the Brussels sprouts into the pan and cook, stirring occasionally, until they start to wilt and soften, 4-5 minutes. You want the Brussels sprout to still have some crunch to them when served. 

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Drizzle the white wine vinegar in and stir. Taste and add more vinegar, if necessary. 

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Add salt and pepper, to taste, and serve. 

Photos by Ted Scheffler

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