Brussel Sprouts Recipe

Time40m

Serves4

Crown cured pancetta bacon lardons, caramelized Cipollini onions, brown sugar-balsamic syrup

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Ingredients

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1
Prepare the Brussel Sprouts
Trim the ends of the Brussel sprouts and remove any yellow or damaged leaves. Rinse them under cold water and set aside.
2
Slice the Cipollini Onions
Peel the Cipollini onions and slice them thinly.
3
Cut the Pancetta
Cut the pancetta into small lardons or cubes.

4
Caramelize the Onions
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sliced Cipollini onions and a pinch of salt. Cook for about 10-15 minutes, stirring occasionally, until they are caramelized and golden brown.
5
Cook the Pancetta
In the same skillet, push the caramelized onions to the side and add the pancetta. Cook over medium heat until crispy, about 5-7 minutes.
6
Prepare the Brussel Sprouts
Add the Brussel sprouts to the skillet with the pancetta and onions. Drizzle with remaining olive oil, and season with salt and black pepper. Stir to combine.
7
Add the Brown Sugar and Balsamic
Sprinkle the brown sugar over the Brussel sprouts and drizzle the balsamic vinegar. Stir well to coat the sprouts evenly.
8
Cook the Sprouts
Cover the skillet and cook for about 10-12 minutes, stirring occasionally, until the Brussel sprouts are tender and caramelized.

9
Serve the Dish
Once the Brussel sprouts are cooked, remove from heat and transfer to a serving dish. Drizzle with any remaining syrup from the skillet and serve warm.