Crispy Brussels sprouts are one of my favorite side dishes and are so easy to make. This version only requires three ingredients but tastes like it came from a restaurant kitchen. The pancetta fries up into nice crunchy bits and the rendered fat adds a great salty bite to the sprouts, which I like to caramelize until the outer leaves get dark and charred. This recipe makes a lot of food, so make sure you use a large skillet or the vegetables will steam instead of getting crispy. It makes a great side dish for a crowd but I like to top some with a fried egg for a light meal. Leftovers reheat really well too.
Crispy Pancetta Brussels Sprouts:
- Heat a large skillet over medium-high heat and cook 1/2 lb. pancetta, diced into small cubes, until crispy, about 5 minutes.
- Remove pancetta with a slotted spoon and increase the heat to high.*
- Add in 1 lb. halved brussels sprouts and cook for 5 minutes on one side.
- Flip the sprouts and cook for another 3-4 minutes, or until darkly caramelized. Season with salt and pepper.**
- Transfer to a 425F oven and cook for another 5 minutes, or until vegetables are tender.
- Remove from the pan and stir in the cook pancetta bits and the zest of 1/2 a lemon.
- Serve and enjoy.
Serves six (side dish)
*Leave the fat in the pan. If not much fat is rendered, add in a little oil.
**The pancetta will add some salt, so make sure to taste.
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