Brussels Sprouts with Caramelized Onions

Brussels Sprouts with Caramelized OnionsRecipe
Photo: Mark Thomas; Styling: Stephana Bottom
Serves 8

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Salt and pepper
1 1/2 pounds Brussels sprouts, trimmed
1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into thin strips
1 onion, thinly sliced


Prep: 15 Minutes
Cook: 40 Minutes

1. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook until al dente, about 6 minutes. Drain and rinse under cold water. Pat dry and cut in half.

2. Warm oil in a large skillet over medium heat. Add pancetta and fry until crisp, about 10 minutes. Remove pancetta to a plate with a slotted spoon. Add onion to fat in skillet, reduce heat to medium-low and cook, stirring often, until onion is soft and browned, 15 to 18 minutes. Add Brussels sprouts to skillet and gently stir until heated through, 6 to 8 minutes. Return pancetta to skillet. Season with salt and pepper. Serve warm.

Created date

October 2009

Nutritional Information

Calories 108
Fat 6 g
Satfat 2 g
Protein 6 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 13 mg
Sodium 427 mg