My F&W
quick save (...)
Caramelized Brussels Sprouts with Pancetta
© Petrina Tinslay

Caramelized Brussels Sprouts with Pancetta

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR
  • SERVINGS: 10
  • HEALTHY
  1. 3 pounds brussels sprouts
  2. 6 tablespoons extra-virgin olive oil
  3. 6 shallots, thinly sliced (1 1/2 cups)
  4. 2 ounces thickly sliced pancetta, cut into 1/4-inch dice
  5. Kosher salt
  6. 1/4 cup oil-packed sun-dried tomatoes, drained and chopped
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.