BRUSSELS SPROUTS BRAISED W/ PANCETTA, SHALLOT, THYME & LEMON
* Serves 6-8
- 1/4 pound pancetta, cut into 1/4 inch dice (about 1/2 cup)
- 1 TB. olive oil
- 1/2 cup small diced carrot (2 small carrots)
- 1/3 cup minced shallot (2-3 medium)
- 1/8 tsp. crushed red pepper flakes
- 2 pounds Brussels sprouts, trimmed, cut lengthwise through the core into 1/4 inch thick slices
- kosher salt and freshly ground black pepper
- 14 oz. can chicken broth
- 1 bushy 3 inch spring fresh thyme
- 2 TB. chopped oil-packed sun-dried tomato
- 1 TB. unalted butter
- 1 tsp. lightly packed finely grated lemon zest
- In a 12 inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes.
- Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, about 1 to 2 minutes.
- Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, about 2 to 3 minutes.
- Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they are just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes.
- Off the heat gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.