I happen to be one of those people who love Brussels sprouts, my husband didn't think he did until I made a shredded version for him. I was excited to try this, and I loved it, but the most pleasure I got out of the dish is that my 11 year old has changed his veto ingredients. They were cauliflower and mushrooms (two of my favorites) but he decided that Brussels sprouts will replace mushrooms. Callo-callay, oh frabjous day!!! MUSHROOMS ARE BACK ON THE MENU!!!! So chalk up another reason to endear this recipe to my heart! He had to eat them tonight. No veto change occurs on the night its requested; that prevents miss use;). If you are a cabbage hater, you may not love this recipe for texture reasons alone, but the caramelizing does temper the bitter and what doesn't taste better with bacon (or pancetta). If you are leery of these sprouts, and are willing to give them a shot, maybe build to them in their whole form. (like in this recipe) Shred the sprouts and saute in some bacon fat and some tomatoes and it will be a baby step on your way to Brussels sprout love.
Caramelized Brussels Sprouts With Pancetta
3 lb brussels sprouts
6 T extra-virgin olive oil
6 shallots,thinly sliced (1 1/2 cups)
2 ounces thickly sliced pancetta,cut into 1/4-inch dice
1/4 c oil-packed sun-dried tomatoes,drained and chopped
1. In a large pot of boiling salted water, cook the brussels sprouts
until crisp-tender, about 5 minutes. Drain and pat dry. Cut the
brussels sprouts in half lengthwise.
2. In a large, deep skillet, heat 2 tablespoons of the oil. Add the
shallots and cook over moderately low heat, stirring, until lightly
browned, 10 minutes; scrape into a bowl.
3. Add the remaining 1/4 cup of oil to the skillet. Add the brussels
sprouts, cut side down, and the pancetta. Season with salt and cook
over high heat, stirring occasionally, until the sprouts are browned
and tender, 10 minutes. Add the sun-dried tomatoes and shallots and
cook, stirring, until warm, 5 minutes. Season with salt, transfer to a
bowl and serve.