- Brussels Sprouts with Pancetta and Caramelized Shallots
- To make ahead, you can cut the sprouts in half and refrigerate for a day, and you can saute' the shallots and garlic and refrigerate until needed.
- Serves 8 with leftovers for 8
- The sweetness of the caramelized shallots, and the saltiness of the pancetta, really makes these sautéed Brussels sprouts outstanding. It’s a quick dish to put together with lots of flavor.
- 1 tablespoon olive oil
- 6 ounces pancetta or bacon cut into 1/4-inch dice (optional)
- 6 shallots or one onion, finely chopped
- 2 lbs. Brussels sprouts, washed, trimmed, cut in half
- 1 cup chicken broth
- salt and pepper
In a skillet, add oil over medium high heat. Add pancetta and sauté until crispy. Remove. Add shallots, and cook until lightly browned. This recipe can be made several days before up to this point, and kept refrigerated until use.
Add 1 tablespoon of olive oil to a large skillet over medium high heat and reheat pancetta-shallot mixture. Add Brussels sprouts and sauté 2 minutes. Add 1 cup of chicken broth and salt and pepper to taste, and place a lid. Cook until sprouts begin to soften, 4-5 minutes stirring occasionally. Remove lid and brown slightly until chicken stock has been absorbed about 3-5 minutes. If they cook too quickly, but haven’t cooked through, you can add more chicken stock or water 1/4 cup at a time and cook until liquid evaporates and the sprouts are lightly browned and are easily pierced with the tip of a knife.