Pan Roasted Brussel Sprouts
with pancetta, portebello mushrooms, and caramelized onions
This recipe is dedicated to anyone out there that does not like brussel sprouts and hones a brussel sprout phobia. Brussel sprouts have a bad rep in the vegetable department mainly because they are quite ugly and tend to smell overly healthy. These mini cabbages might be small, but they pack a lot of punch of flavor that few are brave enough to try. Are they weird looking, definitely, but little do you know, they are not only good, but quite delicious and will make a true believer out of anyone. Did I mention that the ones roasted in this recipe are made with bacon? Yes, any true pork lover, such as myself, has an unwavering loyalty to the salty goodness of bacon and knows that no matter what, the dish will be good.
Just like carrots, when roasted, brussel sprouts get a buttery and caramelized flavor that rolls off the tongue. Whether using the salty Italian pancetta like I did or maple glazed bacon, either way the mix of salt and sweet is a jolt of savory goodness that you just can’t get enough of. I love the blend of flavors that include underlying and rustic earthy notes from the brussel sprouts, mushrooms, and onions that take the dish from good to great! All in all this is one recipe that is sure to please.
Ingredients:
- 1 Package of Brussel Sprouts, cleaned and halved
- 1 cup of Baby Portebello Mushrooms, sliced
- 1/2 Onion, sliced
- 1 thickly cut slice of Pancetta (1/2 to 3/4 inch thick), cubed
- 1 Tbsp. Garlic, minced
- Salt/Pepper to taste
- Olive Oil
Directions:
- Place a heavy cast iron pan on the stove over medium heat. Add about a tablespoon of olive oil and garlic to the pan and heat through. After about 5 minutes add in the onions and pancetta. Cook for another 8-10 minutes (want the pancetta to start to brown) stirring occasionally. Add in the brussel sprouts and cook for about another 10 minutes stirring occasionally to make sure the bottom doesn’t burn. When the brussel sprouts are about 3/4 of the way cooked, add in the mushrooms, salt and pepper. Cook until the brussel sprouts are tender and the mushrooms are cooked through. Roughly takes anywhere from 30-40 minutes.