Everyone's Favorite Brussels Sprouts
You can make this without the pancetta or bacon substituting anchovy or leaving out all together. The apples add a caramelized sweetness. If you don't have brussels sprouts we often use wedges of cabbage in their place.
Ingredients
6 oz pancetta or bacon cut into bite-sized pieces
2 qt brussels sprouts, halved
2 medium sized apples, cut into medium dice
3 tbsp whole grain or dijon mustard
2 tbsp olive oil
1/2 cup pecans, toasted
Method
- In a large frying pan render the pancetta by putting it in a cold pan and then raising the heat to medium allowing the fat to slowly cook out and crisp
- Remove the pieces of meat leaving the fat in the pan
- Add the brussels sprouts and apples with a big pinch of salt and several grinds of black pepper
- Allow to caramelize, about 5 minutes, then stir to cook the other side
- Remove from the heat and combine the cooked sprouts and apples with the crispy pancetta, mustard, olive oil, and pecans and serve immediately
- Taste and adjust seasoning as desired
