Brussels sprouts-- I think I just lost a few of you. It is the vegetable that you either love or leave. I love them, but my family, well, not so much-- until now. I prepared this dish this past Sunday with my fingers crossed. We all love caramelized onions of any sort, pancetta/bacon get five thumbs up, and cabbage is winner for dinner. So this recipe was going to be a hit (I hoped), especially since the Brussels sprouts are thinly sliced like a slaw-- no biting into under or over cooked sprouts. Verdict-- we all went back for seconds!
The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp. The Brussels sprouts are sautéed then steamed with a little chicken broth. This method makes them tender without over cooking them. When Brussels sprouts are over cooked, a sulphur compound is released, which is why I imagine most people don't care for them. Toss everything together and you have a wonderful sweet and sour, savory dish for any type of roast like pork or chicken. I know it would also be a nice addition to the holiday bird, providing a great opportunity to convert those who have always passed on this under appreciated vegetable.
Brussels Sprout Hash with Caramelized Shallots and Pancetta
4 Tablespoons unsalted butter, divided
1/2 pound shallots, thinly sliced
2 Tablespoons red wine vinegar
2 teaspoons granulated sugar
1 Tablespoon extra-virgin olive oil
4 ounces diced pancetta
1 1/2 pound Brussels sprouts, trimmed and sliced into 1/8-inch thick slices on a mandoline
1 cup chicken broth
Kosher salt and freshly ground black pepper
In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the shallots and season with salt and pepper. Sauté until soft and golden, about 10-15 minutes. Add the vinegar and sugar and continue to cook until brown and glazed, about 5-10 minutes. Remove from the heat; set aside.
In a separate large skillet, heat the oil over medium heat. Add the pancetta and cook until browned and crisp, about 5-7 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate to drain; reserve the fat in the pan. Increase the heat to medium-high and add the sliced Brussels sprouts. Sauté until lightly browned at the edges-- about 5 minutes. Add 1 cup chicken broth and the remaining tablespoon of butter. Cover and cook for 3 minutes. Uncover and cook, stirring occasionally until the sprouts are tender, but still bright green and most of the liquid has evaporated-- about 3 minutes more. Add the shallots and pancetta; season with salt and pepper and toss to combine. Enjoy!
Source: Adapted from Epicurious.com
This has been my go-to Thanksgiving veggie recipe since 2007. Love your addition of Pancetta!ReplyDelete
I've never thought to turn brussels sprouts into hash. I love the look of this dish and the recipe sounds great!ReplyDelete
This looks wonderful! I'm glad your family liked it - I'm going to make it this Saturday. Thank you for sharing this recipe! Brenda M.ReplyDelete
My kids swear that they hate brussels sprouts but I think I could fool them with this! Looks wonderful, yum!ReplyDelete
I adore them cooked this way! Well, all ways, but this is a little more festive!ReplyDelete
Made this last night and it was really good. The family I shared it with loved it. Thank you for sharing this recipe!
I am so pleased your guests enjoyed it! Thank you for letting me know:)
@Nicole-The Galley GourmetReplyDelete
Waaaaoo, this was absolutely delicious!! From now on, I will always slice, not quarter sprouts!! Thanks for posting the recipe!
Yeah, so pleased you enjoyed it! As much as I love Brussels sprouts in almost any form, I have to say, slicing does break up the texture and the bitterness for a tender and sweet texture. Best!
@Nicole-The Galley GourmetReplyDelete
I completely agree! I do love sprouts but have never enjoyed them better than sliced last night. Again, I love your blog, it's like a beautiful cookbook with great stories!
Thank you, MP:)ReplyDelete
Sounds delicious. Do you think this will re-heat well for T-giving travel?ReplyDelete
I can't say for sure , but I would slightly under cook it and cool completely before packing it up. Then reheat it on the stove with a bit more stock before serving.Delete
Tried this for Thanksgiving and it was a tremendous hit. Making it again for Christmas. I added some water chestnuts mostly for texture. Great recipe.ReplyDelete