Prepare to transform the most misunderstood vegetable into a mouthwatering masterpiece that will have even the pickiest eaters begging for seconds! This Brussels Sprouts with Caramelized Garlic and Pancetta recipe is about to revolutionize your side dish game, turning humble sprouts into a crispy, savory sensation that's impossible to resist. Get ready to discover a cooking technique that will make you fall in love with Brussels sprouts like never before.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 4 ounces pancetta, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cool running water. Trim off the tough stem ends and slice each sprout in half lengthwise, ensuring even cooking and maximum caramelization.
- In a large skillet or cast-iron pan, dice the pancetta into small, uniform cubes. Heat the pan over medium heat and cook the pancetta until it becomes crispy and releases its fat, approximately 4-5 minutes.
- Remove the crispy pancetta from the pan using a slotted spoon, leaving the rendered fat in the skillet. Set the pancetta aside on a paper towel-lined plate to drain excess grease.
- In the same skillet with pancetta fat, add olive oil and increase the heat to medium-high. Place the halved Brussels sprouts cut-side down in a single layer, ensuring they are not overcrowded.
- Allow the Brussels sprouts to cook undisturbed for 5-7 minutes, developing a deep golden-brown caramelized surface. This technique creates a rich, nutty flavor and crispy exterior.
- Mince the garlic cloves finely. Once the Brussels sprouts have caramelized, add the minced garlic to the pan and stir, cooking for an additional 1-2 minutes until fragrant.
- Return the crispy pancetta to the skillet and toss with the Brussels sprouts. Season generously with salt and freshly ground black pepper to taste.
- Cook for an additional 2-3 minutes, allowing the flavors to meld and the Brussels sprouts to become tender yet still maintain a slight crunch.
- Transfer the Brussels sprouts to a serving dish, ensuring an even distribution of pancetta and garlic. Serve immediately while hot, as a delightful side dish that combines crispy, savory, and caramelized flavors.
Tips
- Choose Fresh Sprouts: Look for bright green, firm Brussels sprouts without any yellow leaves or blemishes for the best flavor and texture.
- Maximize Caramelization: The key to incredible Brussels sprouts is patience. Use a cast-iron skillet and resist the urge to stir too frequently. Let them develop a deep golden-brown crust for maximum flavor.
- Don't Overcrowd the Pan: Cook the sprouts in a single layer to ensure even caramelization. If needed, work in batches to maintain that perfect crispy exterior.
- Pancetta Pro Tip: Dice the pancetta into uniform small cubes to ensure even cooking and crispy texture throughout.
- Garlic Timing is Crucial: Add minced garlic towards the end of cooking to prevent burning and maintain its sweet, fragrant flavor.
- Season Generously: Don't be shy with salt and freshly ground black pepper – they bring out the rich flavors of the pancetta and caramelized sprouts.
- Serve Immediately: These Brussels sprouts are best enjoyed hot, right out of the pan, to maintain their crispy texture and maximize flavor.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 8g
Protein: 7g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
