This twist on boiled or roasted Brussels sprouts serves them crispy, slightly caramelized and lightly seasoned with rosemary, garnished with finely shaved Parmigiano-Reggiano.
Melted Brussels Sprouts
Serves | 12 |
- ½ lb pancetta, diced ¼-inch thick
- 1 large yellow onion, quartered, ¼-inch julienned
- salt and freshly ground black pepper
- 4 lbs Brussels sprouts, ends removed, quartered
- ¼ cup chicken stock
- 1½ tsp chopped rosemary
- 2 oz Parmigiano-Reggiano, shaved
| Preparation | In a large skillet over medium-low heat, render pancetta, stirring often. Continue to cook pancetta until browned and crispy.
Increase heat to medium and add onions. Season onions with salt and pepper. Stir onions until translucent. Add Brussels sprouts to skillet. Stir occasionally to allow slight carmelization. Add stock and cover.
Taste Brussels sprouts for doneness and season with rosemary, salt and pepper to taste. Remove sprouts to a serving dish when they have reached desired doneness and garnish with finely shaved Parmigiano-Reggiano.