Serves 8 to 12
Believe it or not, even children love these winter vegetables. There is something about slicing them, browning them, and giving them a boost with pancetta that makes these Brussels sprouts quite alluring. If you have vegetarians at your table, omit the pancetta.
2 pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, cut into 1/2-inch pieces
Sea salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Trim die tough ends of the Brussels sprouts. Cut them in half lengthwise; if they are large, quarter them lengthwise. Blanch the Brussels sprouts for about 8 minutes in the boiling water, and drain.
Heat the olive oil over medium-high heat in a skillet large enough to hold all the Brussels sprouts (or use two skillets). Add the pancetta and cook for about 3 minutes. Add the Brussels sprouts and cook until they become nicely browned and slightly caramelized on the cut side, 10 to 15 minutes. Stir and season with salt and pepper to taste.
This dish can be made ahead of time and will reheat nicely; but ideally, it is best cooked at the last minute.
Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker
Photographs by Christopher Hirsheimer
Stewart, Tabori & Chang
Hardcover; 224 pages; 50 full-color photographs; 100 recipes
$35.00 [$49.00 Canada]
Recipe reprinted by permission.
This page created November 2005
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