Brussels Sprouts and Pancetta

24Mar11

Pan roasted Brussels Sprouts and Garlicky PancettaHonestly, I never understood why people didn’t like brussels sprouts.  Even as a kid, I enjoyed eating what I thought were miniature cabbages when they were served for lunch at school.

Obviously they weren’t miniature cabbages.  And they really don’t taste much like miniature cabbages either.  In fact, many years later, I discovered that they don’t grow like cabbages at all.  Instead, they grow on a stalk under what looks like a head of lettuce or cabbage.  Weird, but kind of cool.

(Recipe below)

In any case, for some reason, my friend P and I (the same P who was with me in Spain), have been going on brussels sprouts binges whenever we go out.  If brussels sprouts is on the menu, we order it.  Simple and delicious.  We finally realized that we needed to make our own.

For those of you who dislike brussels sprouts, you guys are definitely missing out.  I have an inkling that the reason for the dislike is because someone served you brussels sprouts as a kid that were either (1) overcooked, or (2) old and bitter.  The following recipe is only the slightest bit bitter, but that bitterness offsets the tenderness of the sprouts themselves and contributes to a whole new wow-ing of the tastebuds!

Brussels Sprouts and Pancetta

Ingredients

  • 15 heads of brussels sprouts (smaller ones are more tender and less bitter)
  • 1 clove garlic, sliced
  • 1/4 cup diced pancetta (for a vegetarian/vegan version, just get rid of the pancetta)
  • olive oil
  • salt and pepper, to taste

Directions

  1. Clean the brussels sprouts- wash them and peel off any outer leaves that look wilted or not fresh.  Cut off the base (where they were once attached to the mother plant), then slice the sprouts in half.
  2. Saute the pancetta on a medium-high heat for 5 minutes, or until cooked through but not crispy.
  3. Add two (2) tbsp of olive oil and the garlic, and continue sauteing for another 2 minutes.
  4. Place the brussels sprouts cut side down in the fry pan, and allow them to cook for 4-5 minutes, or until slightly brown.
  5. Flip the brussels sprouts, or just toss them about in the pan, so that they can cook for a bit on the other side.
  6. Pour in 1/4 cup water, and allow the brussels sprouts to steam for another 2-3 minutes.
  7. Add salt and pepper to taste.
  8. Serve!

Serves 2 as a side dish

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5 Responses to “Brussels Sprouts and Pancetta”

  1. 1 yaeri

    i love making this too! it’s all about the caramelization! I add either a little bit of sriracha or balsamic vinegar too. yummy!

  2. I don’t know but I guess I will cut the brussels into small pieces in order to not taste the bitter taste.
    For more interesting recipes, check at:
    http://www.fourgreensteps.com/community/recipes
    Hope you find recipes that you like!

  3. 3 mike

    So those are brussel sprouts? WTH have I been eating?

  4. Whoa, I was searching for a recipe and I stumbled on your blog!! Making this 🙂


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