by Karin Calloway
If you hated Brussels sprouts as a child, give them another try in this recipe for pancetta-coated Brussels leaves. Separating the leaves is a bit of work, but the resulting side dish is deliciously worth the effort. If time is short, simply core and quarter the Brussels sprouts.
Heat a large sauté pan over medium-high heat and add the olive oil and pancetta. Sauté for 3 minutes, until slightly crispy. Remove Add the shallots and cook until translucent, about 4 minutes. Add the butter and when bubbling, add the Brussels sprouts and water. Sauté over medium heat, tossing to coat, cooking until the leaves are tender and bright green, about 3 minutes. Season to taste with salt and pepper. Makes 6 servings. |
![]() Related Menus Flavors of Fall Related Recipe Categories Vegetables and Sides Related Products Flavors of Fall Emily Bronte wrote, "Every leaf speaks bliss to me, fluttering from the autumn tree," and it's no wonder one would find the fall season poetic. This menu of fall favorites is welcome throughout the fall and into the holiday season. |