Last week, in preparation for Thanksgiving, I tried out a brussels sprout recipe that called for pancetta and shallots. The recipe required cooking the shallots and brussels sprouts on the stove until browned and cooked through. The recipe is below, but here are some other brussels sprouts ideas for more inspiration:
Brussels Sprouts with Lemon and Walnuts
Brussels Sprouts with Pancetta
Spicy Roasted Brussels Sprouts
Kale and Brussels Sprout Salad
Roasted Brussels Sprouts
Brussels Sprouts with Shallots and Pancetta:
1 cup of pancetta (around 8 ounces)
2 large shallots quartered
1.5 pounds of brussels sprouts, halved and trimmed with the first layer of outer leaves removed.
salt and pepper
1-2 tbsp of dill pickle juice (optional)
- Cook down the pancetta until the fat is rendered and the pancetta is crispy. Remove the pancetta from the stove and place on paper towel and place the fat in a bowl.
- Return some of the fat to the pan and add the shallots, cut side down and cook them until browned and tender. This will take around 10 minutes, be sure to turn them once or twice. Add salt and pepper and put them in your serving bowl
- Add some more fat and cook the brussels sprouts on medium-high the same way as the shallots and cook until tender and browned. Once cooked, add the sprouts and pancetta to the shallots.
- Add some salt, pepper, dill pickle juice, (your choice, you can also use lemon or not add anything), and mix all the ingredients together.
The best part of this recipe is it can be made an hour or two ahead of time and then rewarmed in a pan before serving.
(Thank you, Bon Appetit)