Brussels Sprout Hash with Caramelized Shallots and Pancetta
This sweet and savory hash will compliment any meal as a side dish or it can be enjoyed all on its own!
Servings: 8
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
Calories: 188kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 229mg | Potassium: 462mg | Fiber: 4g | Sugar: 5g | Vitamin A: 823IU | Vitamin C: 75mg | Calcium: 50mg | Iron: 2mg
