BRUSSELS SPROUTS BRAISED W/ PANCETTA, SHALLOT, THYME & LEMON

If you are like me you have never really given brussels sprouts a second thought....right?  I mean why make brussels sprouts when there are so many other vegies out there that you could make; carrots, green beans, peppers, etc.  I started to get bored with the same ol' vegies so I decided to add this recipe; Brussels Sprouts Braised w/ Pancetta, Shallot, Thyme & Lemon to a dinner I made a few years back for my husband and sister.  I served this dish along side a Beef Stew w/ Wine & Carrots and mashed potatoes.  I recently made this dinner again for my entire family to help celebrate some October birthdays.  Once you make this brussels sprouts dish you will never want to go back to steamed green beans and carrots.  The pancetta, shallots, thyme and lemon braise together with the brussels sprouts to create a perfect blend of flavors.  It is a hearty dish so I would suggest adding it to your fall and winter menus.  They would go great for a side dish for both Thanksgiving and especially Christmas!



BRUSSELS SPROUTS BRAISED W/ PANCETTA, SHALLOT, THYME & LEMON 

* Serves 6-8

• 1/4 pound pancetta, cut into 1/4 inch dice (about 1/2 cup)
• 1 TB. olive oil

• 1/2 cup small diced carrot (2 small carrots)
• 1/3 cup minced shallot (2-3 medium)
• 1/8 tsp. crushed red pepper flakes
• 2 pounds Brussels sprouts, trimmed, cut lengthwise through the core into 1/4 inch thick slices
• kosher salt and freshly ground black pepper
• 14 oz. can chicken broth
• 1 bushy 3 inch spring fresh thyme
• 2 TB. chopped oil-packed sun-dried tomato
• 1 TB. unalted butter
• 1 tsp. lightly packed finely grated lemon zest

1. 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.
2. Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, about 1 to 2 minutes.
3. 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, about 2 to 3 minutes.
4. Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer.  Cook the sprouts until they are 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. 
5. Off the heat gently stir in the sun-dried tomato, butter, and lemon zest.  Season to taste with salt and pepper.

* Recipe Courtesy of "Fine Cooking" magazine