• Pancetta & Red Onion Brussels Sprouts

     

    Brussels sprouts and bacon is a classic combination. This recipe substitutes pancetta instead of bacon which gives the same savory/salty effect without having to worry about the quality of the bacon. And seriously now…if you are eating bacon (which I think is totally fine in some degree of moderation), you really want to think about buying high quality! Make friends with the meat vendor at your local farmer’s market, buy the really good stuff (such as from 5280 Meat or US Wellness meats. Also, Applegate Farms products are just about the best you can get in a commercial supermarket like Whole Foods)…you really want nitrate-free pork, raised in the best possible conditions. For an interesting take on bacon, check out the Whole9 Bacon Manifesto…good reading!

    Pancetta & Red Onion Brussels Sprouts
    Ingredients
    • 1 pound Brussels sprouts
    • 1/2 large red onion, diced
    • 4 oz. pancetta, diced finely (I got mine at TJ’s pre-diced)
    • Balsamic vinegar
    • Cracked black pepper
    Instructions
    1. Trim and steam Brussels sprouts. I was lazy and will admit to buying them in the bag from TJ’s and doing the in-bag steam in the microwave for about 3 minutes. Let cool and slice in quarters.
    2. Meanwhile, heat [url href=”http://amzn.to/19cBYr6″ target=”_blank”]skillet[/url] to medium. Throw in pancetta and start browning it, mixing often, about 5 minutes.
    3. When the pancetta begins to brown, add in chopped onion and saute for a few minutes until it begins to soften.
    4. Add cooked Brussels sprouts and cook for a few minutes until all flavors combine.
    5. Splash with balsamic vinegar and season with black pepper.
    Notes
    Equipment needed:[br][url href=”https://www.amazon.com/Premium-Class-8-Inch-Stainless-Steel-Knife/dp/B00R200LKU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470360183&sr=1-1&keywords=Knife” target=”_blank”]Knife[/url][br][url href=”https://www.amazon.com/Songmics-Bamboo-Cutting-Chopping-UKAB42Y/dp/B01EZHK6R0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470360193&sr=1-1-spons&keywords=Cutting+board&psc=1″ target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470360203&sr=1-1&keywords=Skillet” target=”_blank”]Skillet[/url][br][url href=”https://www.amazon.com/KitchenAid-Nylon-Short-Turner-Black/dp/B005D6FX3K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470360214&sr=1-1&keywords=Spatula” target=”_blank”]Spatula[/url]

     

    Pancetta & Red Onion Brussels Sprouts

    Preparation 0:00 2017-02-19T00:00:00+00:00
    Cook Time 0:00 2017-02-19T00:00:00+00:00
    Total Time 0:00 2017-02-19T00:00:00+00:00
    Serves     adjust servings

    Ingredients

    • 1 pound Brussels sprouts
    • 1/2 large red onion, diced
    • 4 oz. pancetta, diced finely (I got mine at TJ’s pre-diced)
    • Balsamic vinegar
    • Cracked black pepper

    Instructions

    1. Trim and steam Brussels sprouts. I was lazy and will admit to buying them in the bag from TJ’s and doing the in-bag steam in the microwave for about 3 minutes. Let cool and slice in quarters.
    2. Meanwhile, heat skillet to medium. Throw in pancetta and start browning it, mixing often, about 5 minutes.
    3. When the pancetta begins to brown, add in chopped onion and saute for a few minutes until it begins to soften.
    4. Add cooked Brussels sprouts and cook for a few minutes until all flavors combine.
    5. Splash with balsamic vinegar and season with black pepper.

    by

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    4 thoughts on “Pancetta & Red Onion Brussels Sprouts

    1. I’ve been making these a lot lately. Same ingredients, except shallots instead of red-o’s, and I roast everything in the oven at 400 for 30 min. My kids actually like Brussels Sprouts now.

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