Warm Brussels Sprouts Salad with Pancetta and Cranberries
Oven occupied? Warm Brussels Sprouts Salad with Pancetta and Cranberries is the perfect stovetop side dish. Simply saute Brussels sprouts with pancetta, onions and dried cranberries in a tangy balsamic glaze.
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 2 tablespoons olive oil
- 6 ounces pancetta, diced (about 1 ½ cups)
- ¼ cup shallots, finely chopped
- 1 clove garlic, minced
- ¼ cup dried cranberries
- 2 pounds baby Brussels sprouts, leaves separated
- 2 tablespoons balsamic vinegar
- ¼ cup unsalted chicken stock
- ½ teaspoon salt (optional)
- ¼ teaspoon black pepper
Instructions
- Warm the olive oil In a large saute pan over medium-high heat. Add the pancetta and cook until the fat renders and the pancetta is crispy, about 5 minutes.
- Add the shallots, garlic, cranberries and separated Brussels sprouts leaves. Toss well to combine and continue cooking for about 1 minute.
- Add the vinegar and chicken stock and continue cooking until the Brussels sprouts leaves are wilted, about 5 minutes.
- Season with salt (if using) and black pepper. Serve immediately.
Tips & Notes
To separate the Brussels sprout leaves, trim each end, cut the sprout in half and pull leaves apart. Discard the cores or save them to make soup stock.
Nutrition Information
Calories: 177|Sugar: 6g|Sodium: 488mg|Fat: 10g|Saturated fat: 4g|Carbohydrates: 14.5g|Fiber: 4g|Protein: 7g|Cholesterol: 15mg|
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One Comment
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I’d cook the cores up with some butter and caramelized onions; yummy. Thanks for sharing this recipe