Crispy Brussels Sprouts with Pancetta and Apple
Ingredients
- 1½ poundsbrussels sprouts
- 4 ouncespancetta
- ·apple (Granny Smith or other tart variety)
- ·shallot
- 2 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonDijon mustard
- ·salt
- ·black pepper
Prep
- 01
Trim brussels sprouts and cut them in half lengthwise.
- 02
Dice pancetta into 1/4-inch pieces.
- 03
Slice 1 shallot into thin rings.
- 04
Dice 1 Granny Smith apple into 1/4-inch cubes.
Method
- 01
Cut pancetta into 1/4-inch dice. Heat a large skillet over medium heat and cook pancetta, stirring occasionally, until crispy, about 5 minutes. Transfer to a paper towel.
- 02
Leave 2 tablespoons fat in the pan. Trim brussels sprouts, halve them lengthwise, and add to the skillet in a single layer, cut-side down. Increase heat to medium-high and cook undisturbed for 4–5 minutes until golden and caramelized.
- 03
Stir, then cook another 3–4 minutes until bright green and tender-crisp. Transfer to a bowl.
- 04
In the same skillet, add 1 teaspoon olive oil and sliced shallot. Cook 1 minute until soft, then add diced apple. Cook 2 minutes, stirring gently.
- 05
Return brussels sprouts to the skillet. Whisk together balsamic vinegar, Dijon mustard, and remaining 1 tablespoon olive oil; drizzle over everything. Toss gently, season with salt and pepper, top with crispy pancetta, and serve.
Spice Tips
For warm spice, add 1/4 teaspoon smoked paprika or a pinch of cayenne when cooking the shallot. A splash of apple cider vinegar instead of balsamic leans more savory.
Toss everything together gently in the final step so the apple doesn't break apart. If you prefer more crispness, skip the final toss and let each diner mix their own.