Community Corner

Holiday Recipe for Sauteed Brussels Sprouts with Crispy Pancetta

Chefs at The Vine share directions to one of their favorite dishes that uses seasonal ingredients. This recipe will serve 4-6.

Tucked into a quiet pocket of the East Bay is a glimmer of San Francisco called The Vine. The chefs who work at this establishment create seasonal menus that flow with the changes in the weather. We'll share more on that later in the week. 

Today they share with us a recipe for a food that we always want to buy, but aren't sure how to cook--the brussels sprout. 

Recipe by
Executive Chef at The Vine: Michael Nguyen 
and Sous Chef at The Vine: Russell Grant  

Sautéed Brussels Sprouts with Crispy Pancetta

Serves 4-6

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Brussel sprouts should have densely packed leaves, despite one or two loose leaves around the base, all the leaves are held tightly together. Spend an extra minute picking out your sprouts so all of them look and feel like this. They should also be of similar size so they cook in the same amount of time. 

Ingredients

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1.5 lbs Brussels Sprouts, trimmed and halved

2 ounces pancetta, ¼ inch dice

1 small onion, ¼ inch dice

2 cloves garlic minced

salt, as needed

pepper, as needed

water for blanching

Directions

Fill a large pot with water and set it on the stove top on high. Salt the water until it tastes like the ocean. When the water boils, place your Brussels sprouts in the water and boil for approximately 3-5 minutes. Drain the water and cool the Brussels sprouts in an ice bath. Drain and allow to dry.

In a large saute pan, cook pancetta at a medium low heat. Cook until all the fat has been rendered out of the pancetta. Remove and reserve the pancetta. Using the fat in the same pan, add your onions and garlic. Cook at a low heat until they are translucent. Turn the heat up to high and add the Brussels sprouts. Cook the Brussels sprouts until they are browned. Lower the heat and return the pancetta to the pan. Season with salt and pepper to taste. Transfer to a serving dish and serve immediately.

 

 


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