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Recipe

Brussels Sprouts Braised with Pancetta, Shallot, Thyme & Lemon

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: six to eight.

 

Ingredients

  • 1/4 lb. pancetta, cut into 1/4-inch dice (about 1/2 cup)
  • 1 Tbs. olive oil
  • 1/2 cup small-diced carrot (2 small)
  • 1/3 cup minced shallot (2 to 3 medium)
  • 1/8 tsp. crushed red pepper flakes
  • 2 lb. Brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
  • Kosher salt and freshly ground black pepper
  • 14-oz. can low-salt chicken broth
  • 1 bushy 3-inch sprig fresh thyme
  • 2 Tbs. chopped oil-packed sun-dried tomato
  • 1 Tbs. unsalted butter
  • 1 tsp. lightly packed finely grated lemon zest

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 140
      Fat Calories (kcal): 80
      Fat (g): 8
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 15
      Sodium (mg): 460
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 7

Preparation

  • In a 12-inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
  • Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.

Reviews

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Reviews

  • mariatomasino | 11/21/2011

    Most asked for recipe!..Great dish to share and the kids love it too!..

  • jfrey | 11/23/2010

    I am making this recipe for the 3rd year in a row at the request of family members who don't really like brussel sprouts! I have simplified the recipe when I was rushed and it tasted great.

  • c2boater | 07/22/2010

    This is a great recipe for brussel sprouts. Very favorful. Made me realize I really do like brussel sprouts.

  • TrendyDolFan | 03/19/2008

    This is a first for me. We normally like all the recipes we try from Fine Cooking but this was an exception. We love brussels but this was a mushy, tasteless waste of fine brussels and shallots.

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