Pan-Fried Brussels Sprouts with Pancetta

Hello my long lost friends! I’m sorry I’ve been a bad blogger recently… life got in the way and to be honest I haven’t let that bother me! So let’s get down to business with my favorite winter vegetable. Brussels Sprouts can be kind of a devisive menu item, but have been making a comeback in the past few years. I never ate them growing up because my dad didn’t like them, so we were never forced to eat them (funny how that happens, huh?) I think the first time I tried them was when I started working at The Mousetrap, a local deli and specialty food store in Lexington. Their Brussels Sprouts are pan-fried and loaded with bacon and are one of my favorite things! After eating them for years I learned to recreate them at home.

I’ve dressed this recipe up a bit for the holidays by using pancetta, basically fancy Italian bacon, and caramelized shallots, basically fancy onions. You can by all means use bacon and onions, I just like to mix it up a bit for special occasions and love the depth of flavor these ingredients add to the dish. These Brussels Sprouts seriously almost taste like candy. And the best part is that this recipe comes together in one pan, adding ease to holiday meal preparation!

Ingredients

2 pounds Brussels sprouts, washed and cut in half
1/4 pound pancetta, diced 1/4 inch thick
2 small shallots, diced 1/4 inch thick
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Directions

Heat large frying pan over medium heat. Add pancetta to pan and cook until crispy, about three to five minutes. Remove pancetta from pan and set aside.
Do not clean pan. Add shallots and cook until caramelized, about 10 minutes. Remove shallots from pan and set aside. Add olive oil to pan and turn up to medium-high heat.
Add Brussels sprouts to pan and generously season with salt and pepper. Cook five to seven minutes without stirring (cover with a splatter screen if needed). Stir then cook another five to seven minutes, allowing to cook evenly until browned at the edges.
Add pancetta and caramelized shallots back to the pan and stir to combine. Remove from heat and serve immediately.

I recently shared this recipe in the Chevy Chaser as part of a holiday feature including some of my local blogger friends. Check out the spread here or in the December issue of the Chevy Chaser for several other tasty recipes!