I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value. These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water.
Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan. This recipe is really delicious and worthy of being served at any holiday meal.
Start by sauteing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.
Continue sauteing until the onions and pancetta begin to caramelize.
Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!
Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano. Enjoy!
Brussels Sprouts with Pancetta and Parmesan
makes 4-6 servings
1 pound roasted Brussels sprouts (recipe here)
1 medium yellow onion, diced
8 ounces diced pancetta
2 tablespoons water
1 teaspoon red wine vinegar
In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.
Add water to deglaze pan; remove from heat and stir in red wine vinegar.
Pour contents of pan over roasted sprouts and top with shaved parmesan.