11.21.2012

Brussels Sprouts with Shallots and Pancetta



On the day before Thanksgiving I'm sure everyone is running around trying to make sure they have all the last minute ingredients for recipes.  That said,  I want to remind you that if you are trying to think of another side for dinner, don't forget the brussels sprouts.  Recently, this often under appreciated vegetable is having a renaissance and magazines have all sorts of good recipes on how to cook them. These are no longer the plain, boiled brussels sprouts of 1950s america. Instead, most of the recipes I've seen require little to no boiling water, but instead call for roasting or pan frying, often with pork fat (yum!) or lemon juice. 

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:
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Ingredients:
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)

Preparation:
  • 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)

2 comments :

  1. That looks really tasty. I wish I could be celebrating Thanksgiving with you!

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  2. Jules the Brussel sprouts were a wonderful treat at Thanksgiving. Delicious and it did not smell the house as this vegetable often does.

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