Recipe courtesy of Nancy Verde Barr
Episode: In Food Today
Save Recipe Print
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large deep skillet, cook the pancetta over moderate heat until it is slightly crisp and the fat is rendered, 8 to 10 minutes. Stir in the shallots, season with salt and pepper and cook until golden, about 10 minutes. Add the Brussels sprouts and vinegar and bring to a boil. Reduce the heat to low, cover the pan and cook until the sprouts and shallots are tender and the pan is almost dry, 10 to 12 minutes. Transfer to a bowl and keep warm until serving.

Cook's Note

Use salt sparingly (the pancetta is already salty), but don't eliminate it altogether: it draws the juices from the shallots and adds to the flavor of the dish.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Basic Brussels Sprouts

Recipe courtesy of Alton Brown

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Browse Reviews By Keyword