Friday, November 17th, 2017, Recipes
The only thing better than a full plate of caramelized Brussels sprouts is a plate of Brussels sprouts with salt-cured, peppered pancetta. This delicious side dish complements the turkey or any main dish at Thanksgiving or any day of the year for that matter. This is a low-sucrose, low-starch recipe that will delight your family and guests.
- 3 pounds Brussels sprouts
- 6 tablespoons extra-virgin olive oil
- 6 shallots, thinly sliced (1 ½ cups)
- 2 ounces thickly sliced pancetta, cut into ¼-inch dice
- Kosher salt
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- In a large pot of boiling salted water, cook the Brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the Brussels sprouts in half lengthwise.
- In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
- Add the remaining 1/4 cup of oil to the skillet. Add the Brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes.
- Season with salt, transfer to a bowl and serve.
Recipe from Food & Wine
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