Everyone I know seems to be on some sort of a detox program this month. The amazing thing is that 25 days into January, most of them are actually sticking to it. I'm on one, too, but that doesn't mean I have to eliminate every food that I love. Take pork, for instance. Add crispy bites of pancetta or prosciutto to a vegetable side dish -- in this case, Brussels sprouts -- and you've got yourself a meal that's still hearty and flavorful. Especially when the Brussels sprouts are steamed in stock rather than pan fried in a pool of grease. This easy recipe is a staple in my in-laws house and thanks to my fab father-in-law for sharing the recipe, it's now one in ours, too.
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| Brussels Sprouts with Crispy Pancetta & Shallots |
Brussels Sprouts with Crispy Pancetta & Shallots
Adapted from Food Network
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped
- 1 large shallot, minced
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Directions: Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain. Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the shallot and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
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| Saute pancetta until it begins to crisp, about 3 minutes |
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| Add shallot and saute until translucent, about 2 minutes |
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| Add partially-cooked Brussels sprouts & saute until heated through |
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| Add broth and seasonings and bring to boil, covering until dish begins to steam |
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| Plate, serve and enjoy! |
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