Brussels Sprouts with Pancetta

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Savory and tender, these caramelized Brussels sprouts with pancetta, shallots, and fresh thyme are a terrific side dish for roast chicken, roast turkey at the holidays, or just abut any main dish.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish, vegetables

Cuisine: American

Servings:

Calories: 225kcal

Author: Sally Cameron

Equipment

large, wide saute or fry pan 12" - 13" pan

Ingredients

4 ounces cubed pancetta
2 pounds fresh Brussels sprouts choose larger ones if possible
½ cup sliced shallots about 2 medium
3 tablespoons extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon ground pepper optional
½ cup low sodium chicken broth
2 teaspoon chopped fresh thyme leaves
1 large garlic cloves finely chopped or zested

Instructions

Brown the pancetta

Fry pancetta in a medium hot saute or frying pan until crisp. With a slotted spoon, remove pancetta to layers of paper towels to drain excess fat. Do not wash the pan.

Prep Brussels sprouts

While the pancetta is browning, prep the Brussels sprouts. Trim the root end and peel off any withered or damaged outer leaves. Slice the sprouts in half through the root. You should have about 1 ½ pounds after trimming.

Brown the sprouts

Add a tablespoon of olive oil to the pan. Working in 2 batches, place halves cut-side down and cook undisturbed until nicely browned; flip briefly, then transfer to a bowl. Don't crowd them, arrange in a flat layer so they brown.
Repeat with remaining sprouts, adding oil as needed. When done, add all of the sprouts back to the pan.

Add aromatics

Stir in the sliced shallot cooking until tender, about 2 minutes, the add the garlic and cook 30 seconds more.

Finish the sprouts

Add broth and thyme; cover and cook over medium-low until tender, when pierced 3–5 minutes (depending on size). Uncover and let any liquid reduce to a light glaze. Add the pancetta and toss to coat. Taste, then season lightly with salt and pepper as needed.

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