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This Brussels Sprouts Hash with Caramelized Shallots and Pancetta is a wonderfully crispy and flavorful seasonal side dish to prepare. It’s ideal for holiday feasts, roast dinners, or a quick weekday accompaniment!
A Brussels sprout is the vegetable that you either love or leave. I love them, but my family, well, not so much-until now. I prepared this dish this past Sunday with my fingers crossed. We all love caramelized onions of any sort, pancetta or bacon get five thumbs up, and cabbage is winner for dinner. So, this recipe was going to be a hit (I hoped), especially since the Brussels sprouts are thinly sliced like a slaw-no biting into under or over cooked sprouts. Verdict-we all went back for seconds!
The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp.The Brussels sprouts are sautéed and then steamed with a little chicken broth. This method makes them tender without over cooking them. When Brussels sprouts are over cooked, a sulphur compound is released, which is why I imagine most people don’t care for them.
Toss everything together and you have a wonderful sweet and sour, savory dish for any type of roast, like pork or chicken. I know it would also be a nice addition to the holiday bird, providing a great opportunity to convert those who have always passed on this under appreciated vegetable.
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Brussels Sprout Hash with Caramelized Shallots and Pancetta
Equipment
Ingredients
- 4 tablespoons unsalted butter, divided
- ½ pound shallots, thinly sliced
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon Extra-virgin olive oil
- 4 ounces diced pancetta
- 1 ½ pound Brussels sprouts, trimmed and sliced into ⅛-inch thick slices
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the shallots and season with salt and pepper. Sauté until soft and golden, about 10-15 minutes. Add the vinegar and sugar and continue to cook until brown and glazed, about 5-10 minutes. Remove from the heat; set aside.
- In a separate large skillet, heat the oil over medium heat. Add the pancetta and cook until browned and crisp, about 5-7 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate to drain; reserve the fat in the pan. Increase the heat to medium-high and add the sliced Brussels sprouts. Sauté until lightly browned at the edges (about 5 minutes). Add 1 cup chicken broth and the remaining tablespoon of butter. Cover and cook for 3 minutes. Uncover and cook, stirring occasionally until the sprouts are tender, but still bright green and most of the liquid has evaporated about 3 minutes more. Add the shallots and pancetta; season with salt and pepper and toss to combine. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been my go-to Thanksgiving veggie recipe since 2007. Love your addition of Pancetta!
I've never thought to turn brussels sprouts into hash. I love the look of this dish and the recipe sounds great!
My kids swear that they hate brussels sprouts but I think I could fool them with this! Looks wonderful, yum!
This looks wonderful! I'm glad your family liked it – I'm going to make it this Saturday. Thank you for sharing this recipe! Brenda M.
I adore them cooked this way! Well, all ways, but this is a little more festive!
@Anonymous
Made this last night and it was really good. The family I shared it with loved it. Thank you for sharing this recipe!
Anon-
I am so pleased your guests enjoyed it! Thank you for letting me know:)
@Nicole-The Galley Gourmet
Waaaaoo, this was absolutely delicious!! From now on, I will always slice, not quarter sprouts!! Thanks for posting the recipe!
MP-
Yeah, so pleased you enjoyed it! As much as I love Brussels sprouts in almost any form, I have to say, slicing does break up the texture and the bitterness for a tender and sweet texture. Best!
@Nicole-The Galley Gourmet
I completely agree! I do love sprouts but have never enjoyed them better than sliced last night. Again, I love your blog, it's like a beautiful cookbook with great stories!
Thank you, MP:)
Sounds delicious. Do you think this will re-heat well for T-giving travel?
I can't say for sure , but I would slightly under cook it and cool completely before packing it up. Then reheat it on the stove with a bit more stock before serving.
Thanks!
Tried this for Thanksgiving and it was a tremendous hit. Making it again for Christmas. I added some water chestnuts mostly for texture. Great recipe.