Caramelized Brussels Sprouts with Pancetta

October 19, 2011 Leave a comment

Now that the weather is getting colder, you can find wonderful fall produce at the market. Brussels sprouts are a great source of fiber which may aid in lowering cholesterol and they’re also packed with antioxidants such as Vitamins C, E, and A.  I love either roasting or caramelizing brussel sprouts because it brings out the earthiness of the vegetable and makes them taste more palatable.  This is a quick recipe that combines crispy salty pancetta with mild shallots and caramelized brussels sprouts.  This healthy and versatile recipe can be served on the side with pork or fish such as scallops or oysters.  I hope if you hate brussels sprouts you try this recipe, you won’t be disappointed!

Adapted From:  Foodandwine.com

Servings: 3

Time: Around 15 minutes cook time, 10 minutes preparation for cleaning the brussels sprouts

Ingredients:

  • 6 thin slices pancetta (can be found in the deli counter) (about 2 ounces)
  • 1/2 pound brussels sprouts, outer leaves removed and thinly sliced (Some stores sell small mesh bags of brussels sprouts, use one bag in this case.  Other stores sell brussels sprouts on large stalks, use 1/3 of a stalk)
  • 1 small shallot, thinly sliced
  • 1 TBS fresh lemon juice
  • 1 TBS olive oil
  • Salt and pepper

Directions:

In a medium skillet, cook the pancetta over moderately high heat, turning occasionally, until browned and crisp, about 5-6 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened and starting to brown, about 7-10 minutes, lowering heat if browning too quickly. Off the heat, stir in a squeeze of lemon juice and top with salt and pepper.

Filed under Dinner, Side dish, Vegetable

About foodswithbenefits
Hey everyone! My name is Emy and I am planning on going to graduate school in the fall with the ultimate goal of becoming a Registered Dietician and practicing in community, educational, mass media or food industry settings. Having danced for 15 years and majored in drama, where both fields place an emphasis on appearance, I have seen friends and peers struggle with their weight or go to extreme measures to lose weight. By sharing some recipes I hope to show that you don't need to eat nuts and lettuce all the time to lead an improved, healthier lifestyle. Even though my parents each worked full time when I was growing up, they always managed to put a complete dinner on the table, and we always ate as a family. Over the years, eating a home cooked meal became a core value of mine. Immediately after college (and after four years of cafeteria food), I learned basic cooking techniques from my father because I wanted to be able to put complete dinners on the table for myself without relying on the nearest fast food joint. I could barely turn on the stove, and had never even sliced an onion -- it was a daunting task. After a while, my cooking skills improved and I began to realize that “home cooked” did not necessarily mean “healthy.” I was interested in making simple substitutions to the typical red meat, potato, and frozen vegetable dinners we usually had without making the food taste bland. These small changes included cooking with less butter and more olive oil, making salad dressings instead of using store bought ones, using more fresh herbs and spices, roasting vegetables instead of serving them in a cream or butter sauce, and eating less red meat while consuming more fish, poultry, and pork. I believe that small steps should be taken when trying to change a person’s lifestyle. Expecting a person to completely overhaul all their poor eating habits instantly is not realistic for long term success. It is extremely difficult for many people to abandon cooking the recipes they grew up on or learning how to cook a meal from scratch. I've been there, and I hope this blog inspires someone else to pick up a chefs knife for the first time and cook a meal from scratch.

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