Brussel sprouts are so hot right now. They’re blowing up all the recipe sites and even David Chang has a bunch of recipes featuring this adorable little cabbage. While I certainly enjoy a heartily roasted brussel sprout, sometimes that just takes too long. To still achieve the same effect, I use an iron skillet to saute them in high heat with bacon fat. Yep. Bacon fat. Sprinkle it with some brown sugar and you have a dish that’s savory, sweet, and topped off with a beautiful caramelized crust. Winning combination.
*This recipe makes a huge portion, so if you’re feeding it as a side for two people, I’d cut the recipe in half*
BROWN SUGAR BRUSSEL SPROUTS WITH PANCETTA
•2 lb brussel sprouts
•4 oz pancetta
•1/2 tsp salt
• 1 tsp brown sugar
While preparation for this recipe may take some time, it’s totally worth it. By putting in the effort to cut the brussel sprouts in half, length wise, you create more surface area to be browned. And who doesn’t love that? If your brussel sprouts come cleaned, cut them in half length wise and trim the stems. Set aside.
Heat the iron skillet to medium high and saute the pancetta until browned. Remove the pancetta and remove all the fat except for 1 tablespoon. Save the rest of the bacon fat for another purpose.
Reheat the iron skillet to high. Lay the brussel sprouts cut side down in one layer and heat on high heat for 2 minutes. Then, lower the heat to medium, cover with a lid, and heat for 5 minutes. Remove the lid, turn the heat to high again, and sprinkle the salt and brown sugar over all the brussel sprouts. Add the pancetta again and toss for about 2 minutes, or until they are brown enough for your personal taste. Then… you’re done! Prepare to be amazed.
These are best eaten fresh… like most foods, but with this you’ll get the amazingness of the crispy brown leaves. #WIN.