Caramelized Brussels Sprouts with Pancetta

Name: Caramelized Brussels Sprouts with Pancetta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 1 kilograms brussels sprouts; 10 servings Kosher salt; 59 milliliters oil-packed sun-dried tomatoes, drained and chopped; 6 Tbsps extra-virgin olive oil; 57 grams thickly sliced pancetta, cut into 1/4-inch dice; 355 milliliters shallots, thinly sliced

Caramelized Brussels Sprouts with Pancetta might be just the side dish you are searching for. This recipe serves 10. One serving contains 163 calories, 5g of protein, and 11g of fat. It is an affordable recipe for fans of Mediterranean food. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up thickly pancetta, kosher salt, oil-packed sun-dried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes.

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Brussels Sprouts

Water

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Pot

Drain and pat dry.

Cut the brussels sprouts in half lengthwise.

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Brussels Sprouts

In a large, deep skillet, heat 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.

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Shallot

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Bowl

Add the remaining 1/4 cup of oil to the skillet.

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Cooking Oil

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Frying Pan

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.

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Brussels Sprouts

Pancetta

Sprouts

Salt

Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.

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Sun Dried Tomatoes

Shallot

Salt

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Bowl

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Bowl

Ingredients

Servings:

1kilograms

brussels sprouts 10servings

Kosher salt 59milliliters

oil-packed sun-dried tomatoes, drained and chopped 6Tbsps

extra-virgin olive oil 57grams

thickly sliced pancetta, cut into 1/4-inch dice 355milliliters

shallots, thinly sliced

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole La Forra Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.