Caramelized Brussels Sprouts with Pancetta
Recipe from Food & Wine

Caramelized Brussels Sprouts with Pancetta
Petrina Tinslay

by 2  people

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  • 3   pounds 
    brussels sprouts
  • 6   tablespoons 
    extra-virgin olive oil
  • 6   
    shallots, thinly sliced (1 1/2 cups)
  • 2   ounces 
    thickly sliced pancetta, cut into 1/4-inch dice
    Kosher salt
  • 1/4  cup 
    oil-packed sun-dried tomatoes, drained and chopped
In a large pot of boiling salted water, cook the brussels sprouts until crisp-tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
In a large, deep skillet, heat 2 tablespoons of the oil. Add the shallots and cook over moderately low heat, stirring, until lightly browned, 10 minutes; scrape into a bowl.
Add the remaining 1/4 cup of oil to the skillet. Add the brussels sprouts, cut side down, and the pancetta. Season with salt and cook over high heat, stirring occasionally, until the sprouts are browned and tender, 10 minutes. Add the sun-dried tomatoes and shallots and cook, stirring, until warm, 5 minutes. Season with salt, transfer to a bowl and serve.
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