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