Caramelized Brussels Sprouts with Pancetta
Recipe from Food & Wine
Prep Time: 30 mins
Total Time: 1 hr
see savings3 poundsbrussels sprouts
see savings6 tablespoonsextra-virgin olive oil
see savings6shallots, thinly sliced (1 1/2 cups)
see savings2 ouncesthickly sliced pancetta, cut into 1/4-inch dice
see savingsKosher salt
see savings1/4 cupoil-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.
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.