This is a simple yet flavorful recipe for Brussels sprouts. I want you to try this savory recipe for upcoming holiday dinners or parties with friends and familiy. Brusells sprouts are not everyone’s favorite, but we serve this recipe each Thanksgiving and everyone cannot wait to try this side dish.
- 2 pounds of Brussels sprouts, trimmed and cut lengthwise
- 4 ounces of pancetta, thickly sliced, and cut into 1/4 inch x 2 inch sticks
- 2 shallots, cut lengthwise and sliced
- ¼ cup of white dry wine
- 1 tablespoon of sherry vinegar
- Salt and black pepper to taste
Heat a large skillet on medium heat, add pancetta and cook for about 2 minutes. Add shallots and cook for another 4 to 5 minutes, until pancetta is crisp and shallots are soft and slightly browned.
Using a slotted spoon, remove the pancetta and shallots and set aside. Add the Brussels sprouts to the pan and sauté them undisturbed for 2 minutes.
Turn Brussels around and continue for another 2 minutes, until they are nicely browned.
Add wine to the pan, bring to a simmer, cover and cook on low heat for about 15 minutes. Stir Brussels occasionally.
Stir in sherry vinegar, pancetta and shallots. Season the dish with salt and black pepper.
Serves about 6.
Preparation time: 15 minutes
Total time: 45 minutes
This is a Smell of Rosemary original recipe.
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