Brussels sprouts don’t always have to be eaten whole and this recipe proves that. Brussels sprouts are finely chopped and are fried along with some shallot and beautiful, salty pancetta. This recipes is super quick and makes an easy fall or winter side dish.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 1/2 cup pancetta, diced
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 1 1/2 pounds whole brussels sprouts
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons apple cider vinegar
Wash the brussels sprouts thoroughly under cool water and dry them with a kitchen towel. Cut the bottom of each stem off and peel back and discard of any discoloured leaves. Use a sharp knife to thinly slice all the brussels sprouts and set aside.
Dice the pancetta and slice the shallot and set aside.
Next, heat a frying pan over medium-high heat. Add the olive oil and the pancetta and fry until the pancetta turns golden brown on all sides. Add the shallot and cook for another 2 minutes until the shallot becomes softened, but not browned.
Add the sliced brussels sprouts to the pan along with the salt and pepper. Toss everything together and continue to cook over medium-high heat, stirring once in a while so that the brussels sprouts don’t burn. The brussels sprouts should be cooked through in about 5-6 minutes. You still want them to be bright and vibrant green in colour and still a little crisp.
Remove the pan from the heat and add the apple cider vinegar and stir everything together. Serve right away and enjoy!