Pan-Roasted Brussels Sprouts with Pancetta-Orange Reduction
I can’t take credit for creating this recipe {my brother is the mastermind behind this one}, but I can attest to its deliciousness. There has been a brussels sprouts revolution over that past few years — this once polarizing veg, although cute, was often the recipient of turned up noses. Perhaps because they have the reputation of being boiled to death until taking on a soggy, grey characteristic that would have anyone using their napkin as a disposal system.
But these beautifully bright green mini-cabbages can carry some outstanding flavors when prepared properly — and by properly, I don’t mean to imply this is difficult. A little pancetta or bacon goodness, some brightening citrus and a few minutes in a pan to marry all the flavors in a caramelization collision and you have yourself a healthy, colorful side that is worthy of any dinner party.
Pancetta Rendering
Brussels Sprouts with Pancetta-Clementine Reduction
Serves 4 | 15-20 minutes
1/3 lb pancetta, diced
2 small shallots, sliced
1.5 lbs brussels sprouts
1/2 cup fresh clementine juice + zest {can use oranges too}
Salt and pepper to taste
Pine nuts to garnish
- Cut pancetta into 1/4-inch cubes and cook on low heat in a large pan to slowly render the fat, ~5-10 minutes.
- Meanwhile, wash and halve brussels sprouts, removing any hard stem from the bottom. Remove skin from shallots and slice into rings.
- Once pancetta starts to firm and fat becomes slightly translucent, add the shallots and cook until tender. Then add the sprouts to the pan, raise the heat to medium and season with salt and pepper {start light on the salt as the pancetta is salty and you can always add more to taste}. Cook an additional 5-7 minutes until the sprouts start to brown on the edges and become slightly tender, stirring occasionally.
- Squeeze and zest clementines and add to the pan, stirring to coat. Allow to cook 3-5 minutes to reduce juice and warm through.
- Taste and add additional salt, pepper or juice as desired. Add to a bowl and top with pine nuts.
Complete My Dinner:
Flaky Cheese Straws, As Easy As Being Barefoot
Giada’s Sweet & Sour Pork Chops
Farro Salad with Steamed Kale and Roasted Pinenuts
8.ate@eight 