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.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy

Recipe courtesy of Cory Bahr

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.