Stepping up the Brussels Sprouts
The Brussels sprouts are having a comeback, or maybe it’s just in my kitchen, but I have been head-over-heels about Brussels sprouts for more than a few years now. Initially, my ignorance made me assume these lovely little green tennis-like balls were not to be flavorful, but oh, was I mistaken.
A couple of years ago I shared this recipe on the blog, and it continues to be a go-to stand-by for flavorful side dishes. However, to complete TSLL Thanksgiving menu I wanted something a little bit different but still offering a healthy, yet flavorful vegetable option. As well, it had to be simple to make and not take up too much space in the refrigerator. Needless to say, it was with a glance at Ina Garten’s new cookbook that I found her recipe for Sautéed Shredded Brussels sprouts with balsamic vinegar. This discovery reminded me of the previous recipe I mentioned above, and so I decided to add some finely sliced and cooked until crunchy pancetta.
In fewer than 15 minutes this dish is ready to serve.
~View the rest of TSLL Thanksgiving menu below:
the appetizer
the main entrée (seen in the pictures above and below)
the dessert
Sautéed Shredded Brussels Sprouts with Pancetta
yields: 6 people
time: 15-20 minutes
Ingredients:
20-30 Brussels sprouts, trimmed
4-6 ounces thinly sliced and and diced pancetta
2 tablespoons unsalted butter
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy (thick) balsamic vinegar (best quality you can afford), I use Navidi’s here in Bend.
Directions:
Cook the pancetta in a separate pan until brown and crispy. Drain on a paper towel and set aside.
Place Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk (I used the wrong one for these pics as you see in the images below, but it still worked out and tasted fantastic). No need to core them. Process until they are sliced.
Heat the butter and the olive oil in a very large (12-14-inch) sauté pan over medium to medium-high heat. Add the Brussels sprouts, 1/ 1/2 teaspoons of salt and 3/4 teaspoon pepper and sauté, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green.
Remove from the heat and stir in the balsamic vinegar, season to taste and serve hot.
