- 1 1/2 lbs brussels sprouts, shredded or thinly sliced
- 1/2 cup pancetta, diced (or 2 slices of bacon)
- 1 shallot, diced
- 1 clove of garlic, minced
- 1/4 cup chicken stock
- 1/4-1/2 tsp salt
- 1/4 cup olive oil
- 1 1/2 TB dijon mustard
- 2 TB balsamic vinegar
- 1 TB fresh rosemary, minced
- 2 tsp honey
- Add pancetta or bacon to a large saucepan and set over medium heat. Cook for a few minutes until the meat just starts to crisp up.
- Add shallot and cook for another 4-5 minutes, reducing the heat if you need to keep things from burning (if you're using pancetta and notice it doesn't render a lot of fat, add a few teaspoons of oil to the pan with the shallots). Add garlic and cook for anther 30 seconds.
- Add the brussels sprouts to the pan, along with the chicken stock and salt (start with 1/4 tsp and add more later if you need it) and toss everything together. Cover the pan and cook for a few minutes until the sprouts begin to soften.
- Remove the cover, and arrange everything into an even layer to allow the sprouts to have much contact with the pan as possible. Cook for 3-4 minutes without disturbing, then toss and, again, arrange into a single layer and cook for another 3-4 minutes. Do this until the brussels sprouts are fully cooked and get as brown and crispy as you want them - as you can see from the photos, I like mine teetering on the edge of burnt, but you don't have to take yours that far.
- Meanwhile, combine the oil, mustard, vinegar, rosemary and honey in a jar and shake until everything is combined (you can also whisk everything together in a bowl, of course).
- When the pan is just about done, add the vinaigrette, toss to combine and let cook for another minute or so. Taste and season with more salt if desired.
- Serve hot or at room temp!
I like to use a cast iron for this, but any type of saucepan or frying pan will work. Just add as much oil as you need to keep things from sticking and/or burning.
If you'd like to make this ahead of time, either serve at room temp or reheat on the stove for a few minutes before eating.
If the vinaigrette seems like it's a bit much for everyone, toss the pan with just 1-2 tablespoons and keep the extra on the side. This way you'll still get the flavor, and anyone who wants more can just add to their plate!
- Prep Time: 15 minutes
- Cook Time: 20 minutes