Sauteed Brussels Sprouts
photo by JustJanS
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 6 cups Brussels sprouts, trimmed
- 2 1⁄2 ounces pancetta, roughly chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup onion, chopped
- 1 tablespoon butter
- 2 tablespoons water
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
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Reviews
-
Not sure I really should review this, since I didn't use pancetta and didn't cut the cores out of the Brussels but it was so good I had to review it. Even with no pancetta and leaving the cores in the Brussels it came out wonderful. I did cook the Brussels in olive oil with the onions before I added the water and sautéed them. Thanks so much for sharing.
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Always dubious about a 5-star but this one is the real deal. Peeling the brussels are a pain in the butt but the resulting dish makes it all worth it. I used white wine instead of the water and added a tablespoon or so of chives and some roasted pine nuts. My wife is going to make her this at least once a week!
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I scaled the recipe down by half but followed your instructions to the letter with the exception of adding the salt (something I never do unless it is bread or dessert). This is a nice change for Brussels and I will experiment with it a bit to get it more to our liking - the taste was still a little to bland and oily for our tastes. Thanks for posting.
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Tweaks
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Always dubious about a 5-star but this one is the real deal. Peeling the brussels are a pain in the butt but the resulting dish makes it all worth it. I used white wine instead of the water and added a tablespoon or so of chives and some roasted pine nuts. My wife is going to make her this at least once a week!
RECIPE SUBMITTED BY
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