Recipe courtesy of Nancy Verde Barr

Panroasted Brussels Sprouts with Pancetta

  • Level: Easy
  • Yield: 8 servings
Save Recipe

Ingredients

1/2 pound thickly sliced pancetta, cut into 1/4 inch dice

8 large shallots, quartered

Salt and freshly ground pepper

2 pounds Brussels sprouts, quartered

1/2 cup white wine vinegar

Directions

  1. 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.

Roasted Brussels Sprouts

Brussels Sprouts with Balsamic and Cranberries

Balsamic-Roasted Brussels Sprouts

Crispy Brussels Sprouts

Pan Roasted Brussels Sprouts with Bacon

Basic Brussels Sprouts

Brussels Sprouts Gratin

Roasted Brussels Sprouts