alsd2's Notes:
6 cups Brussels sprouts Ask a question about this ingredient
3 ounces pancetta, roughly chopped Ask a question about this ingredient
1/2 cup onion, chopped Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
1/8 teaspoon salt Ask a question about this ingredient
1/2 teaspoon dijon mustard Ask a question about this ingredient
1/2 teaspoon honey Ask a question about this ingredient
1 1/2 tablespoon balsamic vinegar Ask a question about this ingredient
2 1/2 teaspoons extra virgin olive oil Ask a question about this ingredient
Using the flat of a knife, mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified. Let stand at room temperature until Brussels sprouts are cooked.
Ask a question about this stepSlice Brussels sprouts in half, remove cores and gently pull the leaves apart. Heat large sauté pan and add olive oil and pancetta. Render fat from pancetta until lightly crispy. Remove pancetta and reserve.
Ask a question about this stepAdd onions and cook until translucent, about 5 minutes. Add butter and swirl to melt. Add the Brussels sprouts and 2 tablespoons of water. Sautee over medium heat, cooking just until leaves are tender and bright green, about 6-8 minutes.
Ask a question about this stepFold pancetta into warm greens and turn into serving bowl. Toss with dressing to taste and serve immediately.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
