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Brussels Sprouts and Pancetta

36min prep: 12min cook: 24min

Believe it or not, Brussels sprouts are delicious! Adding some crispy pancetta makes them even tastier!Notes:

  1. A perfectly cooked sprout will be a vibrant, bright green. If the sprouts start to lose this brightness, remove them from the heat immediately so they don’t overcook. You can always add the finishing touches of butter, salt and pepper in the serving bowl.

    Omit the butter for a dairy-free alternative.

Ingredients

Produce

  • Brussels Sprouts — 1 1⁄2 Pounds
  • Shallots — 1⁄3 Cup

Meat & Seafood

  • Pancetta — 5 Slices

Dairy & Eggs

  • Butter, Unsalted, Optional — 1 Tablespoon

Canned Goods, Soups & Mixes

  • Chicken Stock, Low Sodium — 3⁄4 Cup

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 1 Tablespoon

Equipment

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef’s Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Saute Pan, Medium

Prep Steps

  1. Cut the stem end off each Brussels sprout. Cut in half through the top, then remove and discard any bruised or damaged outer leaves. Cut really large sprouts in half again.
  2. Thinly slice a shallot to measure the indicated amount.
  3. Slice the pancetta into 1/4 inch wide strips.

Cook Steps

  1. Prepare a plate with layers of paper towels. Set plate near the stove for the cooked pancetta.
  2. Heat a medium saute pan over medium heat.
  3. Once pan is warm, add the sliced pancetta and cook until fat is rendered out and pancetta is almost crispy, about 4-5 minutes. Stir occasionally to ensure even cooking.
  4. Transfer the finished pancetta to the plate lined with paper towels. Save the pan.
  5. Place the pancetta pan back over medium heat. Add olive oil and warm.
  6. Once oil is warm, add the sliced shallots. Saute until softened and slightly caramelized.
  7. Add the sprouts and saute for 2-3 minutes until they start to caramelize.
  8. Pour in the chicken stock. Season with salt and pepper. Cover pan and cook until sprouts are tender and stock has cooked out, about [5-7 minutes].
  9. Remove cover from the sprouts. Add butter, and toss to coat as the butter melts.
  10. Add the pancetta back to the pan and toss to combine. Remove from heat.
  11. Transfer the sprouts to a serving dish or dinner plates. Serve warm!