I still get stopped at Mariano's for this recipe…and I'm late posting it. I need to post a video with my cast iron skillet! I cook a lot of veggie dishes in my skillet because it really gives great flavor. After this dish, you will see why. You can use bacon which will give it a smokey flavor. You can also do this dish with cauliflower. But I highly recommend purchasing a Lodge cast iron skillet.
Brussels Sprouts with Pancetta Recipe
By Published: February 8, 2013
by Kiki Luthringshausen
Ingredients
- 2 lbs Brussels sprouts trimmed, quartered lengthwise
- 1/4 cup olive oil
- 5 thick-cut slices pancetta coarsely chopped
- 3-4 shallots cut into wedges
- 1/2 cup chicken stock possibly a little more for spalshing
- kosher salt/pepper
Instructions
- In a large skillet, heat oil over medium-high heat.
- Add pancetta and sauté until it crisp but doesn’t burn, about 5 minutes.
- Remove to a paper towel lined plate and set aside.
- Add the Brussels sprouts and shallots and cook until both start to brown and caramelize, stirring often.
- Add the chicken broth. Continue to stir.
- When the Brussels sprouts can be just pierced through (roughly 10-12 minutes), add the pancetta back to the pan, toss everything and season with salt and pepper. Transfer to a platter and serve.
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