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Brussels Sprouts with Caramelized Onions

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 15 mins
Cook time 40 mins
Yield Serves 8

Ingredients

  • 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

Nutrition Information

  • calories 108
  • fat 6 g
  • satfat 2 g
  • protein 6 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 13 mg
  • sodium 427 mg

How to Make It

  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.