This side dish is healthy (green vegetables) yet filling and decadent (pancetta). It can be made for thanksgiving, or as an accompaniment to any meat dish.
serves: 4 difficulty: easy prep time: 30 min
- 2 lbs Brussels sprouts
- 2 medim shallots
- 2 tsb olive oil
- 1 cup chicken stock
- 6 oz pancetta
- zest and juice of one lemon
Wash the Brussels sprouts, and clean them by removing the outer leaves. Slice the larger ones in two, and keep the small one whole.
Heat a sauté pan, and add the olive oil. When the oil shimmers, add the shallots and sauté until they start turning gold.
Add the Brussels sprouts and continue sautéing for 5 min. The sprouts will turn a brighter green color and will start caramelizing. Season with 1 tsp salt and black pepper to taste.
In the meantime render the pancetta. Cut off and discard the parts of the pancetta that are pure fat, and slice the meaty part into 1/8 inch cubes.
Add the pancetta, lemon zest and lemon juice, and mix well.
Follow me on Instagram.