Sautéed Brussels Sprouts with Pancetta
This is a recipe that Lynn tasted at Central Market in 2006 or so. She loved it and doesn’t much like Brussels sprouts, but Bob did. She fixed it for big-family Thanksgiving and could have served twice as many.
I believe that even Doug ate them and for brussels sprouts that is really saying a lot‼
Yield: 4 servings
Time: 30 minutes
Ingredients
1 lb fresh Brussels sprouts
2 tbsp extra virgin olive oil
4 oz pancetta, chopped
1 tbsp minced fresh garlic
1/3 cup chopped onion
2 tbsp balsamic vinegar
2 tbsp brown sugar
salt and freshly ground pepper to taste
Cooking Instructions
Trim loose leaves from sprouts. Place in a heavy skillet with enough water to cover. Bring to a boil over medium heat. Reduce the heat and simmer, covered, for 10 to 12 minutes or until tender. Drain and set aside. Heat the olive oil in the skillet over medium heat. Add the pancetta and cook for 5 minutes or until cooked through. Add the garlic and onion. Sauté for 3 to 4 minutes or until tender. Add the sprouts, vinegar and brown sugar and cook until heated through, stirring frequently. Season with salt and pepper.