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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I served these to a room full of Brussels Sprout haters…. they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta. Ingredients:
6 cups brussels sprouts, trimmed |
2 1/2 ounces pancetta, roughly chopped |
1/4 cup extra virgin olive oil |
1/2 cup onion, chopped |
1 tablespoon butter |
2 tablespoons water |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
2. Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
3. Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
4. Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
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