This is a Brussels sprouts dish inspired by a local area restaurant where I had a dish similar to this and was really impressed at this sweet-yet-savory take. I knew I had to attempt to recreate it, and I think I’ve come pretty darn close. This would be a great side dish for the holidays, or at any meal you want to make a little more special.
Sauteed Savory-Sweet Brussels Sprouts
Prep Time: 5-10 mins
Cook Time: 30 mins
Serves 4-6
About 15 Brussels sprouts
2 oz pancetta or bacon
2 tbsp dried cranberries
½ cup apple juice
1 ½ cups low sodium vegetable stock
olive oil spray (optional)
salt and pepper to taste
In a high-sided wide sauté pan, on medium heat, add the bacon or pancetta. If you are using a lower fat bacon or pancetta, you may need to spray the pan with olive oil. Cook for 3-5 mins until the bacon/pancetta is crispy or mainly crispy and just a little chewy (whatever is your preference). Remove the bacon/pancetta from the pan, and place on a plate lined with a paper towel to soak up the extra grease. The pan should still have some grease in it. Add the Brussels sprouts and sauté for a couple mins, stirring well. Add the juice, stock, and cranberries, and turn the temperature up to medium-high heat. Stir occasionally. When the liquids have been mainly absorbed by the Brussels sprouts and cranberries, and all are tender, add the bacon/pancetta back in, stir, and serve.
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