Caramelized Shallots and Brussels Sprouts with Pancetta
6 servings (serving size: about 2/3 cup)
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1 1/2 pounds Brussels sprouts, halved
1 tablespoon olive oil
2/3 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce finely chopped pancetta
4 teaspoons brown sugar
2 teaspoons vermouth
How to Make It
Preheat oven to 400°.
Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.
Everyone in my family loves this recipe, from my carnivore husband to my skeptical (about veggies) 7 year old. I love it because it is easy to make... just some chopping and pop it in the oven.
I don't know about "worthy of a special occasion" though, its more homey, good for a chilly week night.
After reading all the great reviews on this recipe, I was underwhelmed in its outcome for Thanksgiving yesterday. The brussels sprouts did not caramelized, and the flavor, although it was okay, it just lacked the oomph I was hoping for. There is plenty of leftover, as no one else was wowed by it either.
I made this for a dinner date who had never had brussel sprouts. I cut all ingredients in half except for the sugar/vermouth mixture, and it turned out very well. This has a great balance of savory and just a touch of sweet.
My kids are still not sold on brussel sprouts, but my husband and I couldn't stop eating these. The sweetness of the sugar sauce really tempers the sprouts natural bitterness. We had this with herb-roasted pork and steamed veggies. I've added it to our "definitely make-again" list.
This was such a delicious recipe. I have made this several times since I first found it since it was such a huge hit. My mom doesn't even like brussels sprouts and LOVED these. She keeps asking me to send her the recipe.
I will definitely continue to make this recipe as it is definitely a dish that doesn't taste like it is light.
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