Sautéed Brussels Sprouts with Apples & Pancetta
2016-10-31 15:29:06
Serves 4
Apples and pancetta make a great combo with thinly sliced brussels sprouts.
Ingredients
- One bunch brussels sprouts, outer leaves trimmed and sliced thinly
- 2 medium apples, cored and chopped
- 4 oz. pancetta, chopped
- 1 teaspoon olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter, optional
Instructions
- Heat a large, heavy fry pan over medium high heat. Cook pancetta until fat is rendered and crisp. Remove with a slotted spoon to a dish, set aside.
- Without cleaning the pan, add the brussels sprouts and sauté until brown on the edges and almost tender crisp. Cover the pan if needed to tenderize them. Add the apples and continue to sauté until heated through and tender. Season to taste with salt and pepper.
- Top the sprouts with butter and let melt, mix in. Serve immediately.
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