Brussel Sprouts with Pancetta and Onions

(Williams-Sonoma Cookbook)

Paring roasted Brussels sprouts with caramelized onions brings out eh sprouts' natural sweetness, as does he balsamic vinegar. The tangy saltiness of the pancetta balances the flavors. Be sure not to overcook the Brussels sprouts or they will become mush and fade to a dull green.

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Name: Brussel Sprouts with Pancetta and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/2 pound Yellow onion; 1/2 pound pancetta thinly sliced, cut into 1/2 inch pieces; 2 tablespoons Unsalted butter; 2 1/2 tablespoons Extra virgin olive oil; 2 pounds Brussels sprouts halved lenghtwise; 2 teaspoons Balsamic Vinegar; 1/2 teaspoon Salt; 1/2 teaspoon Ground black pepper

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INGREDIENTS

1/2 pound Yellow onion
1/2 pound pancetta ; thinly sliced, cut into 1/2 inch pieces
2 tablespoons Unsalted butter
2 1/2 tablespoons Extra virgin olive oil
2 pounds Brussels sprouts ; halved lenghtwise
2 teaspoons Balsamic Vinegar
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Servings

INSTRUCTIONS

Cut the onions crosswise into very thin slices, using a mandoline if possible, then cut the slices in half ans set aside. In a frying pan over medium-high heat, cook the pancetta, stirring occasionally, until it is crisp and has released its fat, 8 to 10 min. Using a slotted spoon, transfer the cooled pancetta to a small plated lined with paper towels to drain and set aside.

Preheat the oven to 450 degrees.

Add the butter and one tablespoon of the olive oil to the fat in the pan. Add the onions, reduce the heat to low, and cook uncovered, stirring occasionally, until deep golden brown, about 20 min. Remove from heat and set aside. (The onions can be cooled up to one day in advance, covered and refrigerated. When ready to use, reheat with one tablespoon olive oil).

Meanwhile, but the Brussels sprouts in a bowl and add the remaining 1 1/2 tablespoons olive oil and one teaspoon of the balsamic vinegar. Stir well to coat. Sprinkle with the salt and pepper. Transfer the sprouts to a nonstick baking sheet and spread in a single layer. Roast until tender when pierced with a fork and the edges are lightly browned, about 20 min.

Add the Brussels sprouts to the onions along with the reseed pancetta and remaining one teaspoon balsamic vinegar. Cook over medium heat, turning to mix well, until the flavors are blended, four to five minutes. Transfer to a warmed serving dish and serve at once.

NOTES

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Brussel Sprouts with Pancetta and Onions

1/2 pound Yellow onion
1/2 pound pancetta thinly sliced, cut into 1/2 inch pieces
2 tablespoons Unsalted butter
2 1/2 tablespoons Extra virgin olive oil
2 pounds Brussels sprouts halved lenghtwise
2 teaspoons Balsamic Vinegar
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Cut the onions crosswise into very thin slices, using a mandoline if possible, then cut the slices in half ans set aside.  In a frying pan over medium-high heat, cook the pancetta, stirring occasionally, until it is crisp and has released its fat, 8 to 10 min.  Using a slotted spoon, transfer the cooled pancetta to a small plated lined with paper towels to drain and set aside.

Preheat the oven to 450 degrees.

Add the butter and one tablespoon of the olive oil to the fat in the pan.   Add the onions, reduce the heat to low, and cook uncovered, stirring occasionally, until deep golden brown, about 20 min. Remove from heat and set aside.  (The onions can be cooled up to one day in advance, covered and refrigerated.  When ready to use, reheat with one tablespoon olive oil).

Meanwhile, but the Brussels sprouts in a bowl and add the remaining 1 1/2 tablespoons olive oil and one teaspoon of the balsamic vinegar.  Stir well to coat.  Sprinkle with the salt and pepper.  Transfer the sprouts to a nonstick baking sheet and spread in a single layer.  Roast until tender when pierced with a fork and the edges are lightly browned, about 20 min.

Add the Brussels sprouts to the onions along with the reseed pancetta and remaining one teaspoon balsamic vinegar.  Cook over medium heat, turning to mix well, until the flavors are blended, four to five minutes.  Transfer to a warmed serving dish and serve at once.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 6 Servings

Calories: 341
Calories from Fat: 200 (59%)

Amt Per Serving		% DV

	Total Fat 22.3g	30 %
	Saturated Fat 7.9g	40 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 2.3g
Cholesterol 52.9mg		16 %
Sodium 958.1mg		33 %
Potassium 872.2mg		23 %
Total Carbohydrate 18.1g		5 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 11.6g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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