17 Nov 2013
Brussels sprouts used to have the same appeal to me as mini cabbages – ie none. That is, until I realized you could smother them maple syrup, roast them to perfection in butter, or toss them in a salad with bacon. My world was rocked.
If it was up to me (and not the calorie and nutrition gods), I would serve only turkey and pies for my Thanksgiving meal. For the sake of variety and adding some nutritional content to this otherwise amazingly gluttonous meal, this brussels sprout slaw is a delicious addition to my Thanksgiving menu. The sweet and savory combination of caramelized shallots with the cooked sprouts coupled with the crunch of the pancetta packs a serious flavor punch with each bite.
Brussels Sprout Slaw with Pancetta and Caramelized Shallots
3 Tablespoons unsalted butter, divided
8-10 shallots, thinly sliced
2 Tablespoons red wine vinegar
2 Teaspoons granulated sugar
1 Tablespoon extra-virgin olive oil
4 Ounces diced pancetta
1 1/2 pound Brussels sprouts thinly sliced
1 Cup chicken broth
Salt and Pepper
In a skillet over medium heat, melt 3 tablespoons of butter. Add the shallots and sauté until golden, approx. 10-12 minutes. Add the vinegar and sugar and continue to cook until brown and glazed for 5-10 min. Remove from the heat and set aside.
In a separate large skillet, heat the oil over medium heat, add the pancetta and cook until crispy. Using a slotted spoon, remove the pancetta to paper towel on top of a plate, keeping the fat in the pan. With the heat on medium add the sliced Brussels sprouts and sauté for about 5 minutes. Add 1 cup chicken broth to sprouts and let cook for about 6-8 minutes, stirring occasionally until the remaining liquid has evaporated. When finished, add the shallots and pancetta and toss to combine.
This recipe has been adapted from the Galley Gourmet and originally from Epicurious.com