Braised Brussels Sprouts Recipe
By
Adela Jung
Email
With a dash of sweetness from the shallots, a touch of vegetal flavor from the Brussels, and some porkiness from the pancetta, this side dish couldn’t be better balanced. It holds its own on the Thanksgiving table but wouldn’t be out of place on any fall or winter dinner table.
This recipe was featured as part of our Thanksgiving for Six menu.
INGREDIENTS
- 3 ounces pancetta, small dice (about 1/2 cup)
- 3 medium shallots, thinly sliced (about 1 cup)
- 2 medium garlic cloves, thinly sliced
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1/4 cup dry white wine
- 1 cup low-sodium chicken broth
INSTRUCTIONS
- Line a plate with paper towels and set aside. Place the pancetta in a large frying pan with a tightfitting lid and cook uncovered over medium heat until browned and crispy, about 10 minutes. Transfer with a slotted spoon to the prepared plate, leaving the fat in the pan.
- Add shallots and garlic to the pan, season with salt and freshly ground black pepper, and cook, stirring occasionally, until vegetables are softened and edges begin to brown, about 3 minutes.
- Add Brussels sprouts, season with salt and pepper, stir to coat, and cook until just browned, about 3 minutes.
- Pour in wine, scraping up any browned bits from the bottom of the pan, and cook until wine reduces by half, about 2 to 4 minutes.
- Pour in broth, cover, and reduce heat to low. Cook until Brussels sprouts are knife tender, about 20 minutes. Taste, adjust seasoning as desired, transfer to a serving dish, and sprinkle with reserved pancetta.
I parboil as well for about 5 mins to cut down on the time and I love them without the wine and broth... I guess in the end I just pan fry them with garlic (or shallots), salt and pepper in the fat from the pancetta. This braising technique sounds delicious as well.
I parboiled mine in water ,chicken broth, salt...also used chopped bacon,shallots and garlic and sauteed the sprouts that I halved to get better carmelization on them..a splash of sesame oil than deglazed with a splash of chardonney wine and good white wine vinegar...added about 5 shakes of asian ponzu sauce,teaspoon of honey and sweet spicy hot mister mustard ,salt and pepper...They we're excellent...also I fininshed them with sesame seeds on top...Bon appetit.
pork is seriously the best thing that's ever happened to brussels sprouts. i've had variations of this theme multiple times, and i randomly roasted some sprouts tonight with some leftover bacon i had in the fridge, then i went on this website and saw this on the front page and just had to comment. people, seriously, try this! brussel sprouts + pork anything = fantastically delicious
I never liked brussell sprputs until I tried a recipe similar to this one (i use bacon instead of pancetta and no shallots or garlic). FANTASTIC...
YUM. There's nothing better than making brussels sprouts NOT taste like brussels sprouts. This would be great to then cook on high heat to further brown and caramelize the whole mixture. Definitely must try!
I have been making a side dish like this for holiday meals for a while now.
At the end, I generally finish them with about 1/4 cup of a good balsamic vinegar.
Alan