Brussels Sprout Hash with Caramelized Shallots and Pancetta

This Brussels Sprouts Hash with Caramelized Shallots and Pancetta is a wonderfully crispy and flavorful seasonal side dish to prepare. It’s ideal for holiday feasts, roast dinners, or a quick weekday accompaniment!

A Brussels sprout is the vegetable that you either love or leave. I love them, but my family, well, not so much-until now. I prepared this dish this past Sunday with my fingers crossed. We all love caramelized onions of any sort, pancetta or bacon get five thumbs up, and cabbage is winner for dinner. So, this recipe was going to be a hit (I hoped), especially since the Brussels sprouts are thinly sliced like a slaw-no biting into under or over cooked sprouts. Verdict-we all went back for seconds!

The shallots are caramelized then sweetened with a bit of sugar and deglazed with some red wine vinegar. The pancetta is cooked until crisp.The Brussels sprouts are sautéed and then steamed with a little chicken broth. This method makes them tender without over cooking them. When Brussels sprouts are over cooked, a sulphur compound is released, which is why I imagine most people don’t care for them.

Toss everything together and you have a wonderful sweet and sour, savory dish for any type of roast, like pork or chicken. I know it would also be a nice addition to the holiday bird, providing a great opportunity to convert those who have always passed on this under appreciated vegetable.

Brussels Sprout Hash with Caramelized Shallots and Pancetta

Prep: 10 minsCook: 40 mins Servings: 8 This sweet and savory hash will compliment any meal as a side dish or it can be enjoyed all on its own!

Equipment

• Mandoline

Ingredients 

• 4 tablespoons unsalted butter, divided
• ½ pound shallots, thinly sliced
• 2 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1 tablespoon Extra-virgin olive oil
• 4 ounces diced pancetta
• 1 ½ pound Brussels sprouts, trimmed and sliced into ⅛-inch thick slices
• 1 cup chicken broth
• kosher salt and freshly ground black pepper to taste

Instructions 

1. In a medium skillet over medium heat, melt 3 tablespoons of butter. Add the shallots and season with salt and pepper. Sauté until soft and golden, about 10-15 minutes. Add the vinegar and sugar and continue to cook until brown and glazed, about 5-10 minutes. Remove from the heat; set aside.
2. In a separate large skillet, heat the oil over medium heat. Add the pancetta and cook until browned and crisp, about 5-7 minutes. Using a slotted spoon, remove the pancetta to a paper towel lined plate to drain; reserve the fat in the pan. Increase the heat to medium-high and add the sliced Brussels sprouts. Sauté until lightly browned at the edges (about 5 minutes). Add 1 cup chicken broth and the remaining tablespoon of butter. Cover and cook for 3 minutes. Uncover and cook, stirring occasionally until the sprouts are tender, but still bright green and most of the liquid has evaporated about 3 minutes more. Add the shallots and pancetta; season with salt and pepper and toss to combine. Enjoy!

Nutrition

Calories: 188kcal, Carbohydrates: 14g, Protein: 6g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 229mg, Potassium: 462mg, Fiber: 4g, Sugar: 5g, Vitamin A: 823IU, Vitamin C: 75mg, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.