Pan Roasted Brussels Sprouts with Bacon and Shallots
I look forward to Brussels sprouts in autumn very nearly as much as I hungrily anticipate the arrival of asparagus in the spring. This recipe has been a stalwart for many years and never fails to win over sprout-skeptics. It’s all baritone saxophone – big, brassy brassica tones and low, smoky bacon. Sweet, velvety shallots linger like a half-forgotten melody, tipsy with a splash of wine.
500 g Brussels sprouts, cleaned and halved
250 smoked bacon lardons (or pancetta, oh my)
3 large shallots, diced
Cracked black pepper
Dry white wine
In a very heavy, preferably cast iron skillet, fry the bacon or pancetta over medium heat, till it begins to render its fat. Add the diced shallots, then the Brussels sprouts shortly thereafter. Let the shallots caramelize on the bottom of the pan slightly before stirring the sprouts through. Again, allow to rest on the heat till the sprouts brown on one side, then cover the pan with a lid. Turn again a couple of times so that the sprouts are sticky and browned. If things start to stick, deglaze the pan with a splash of wine. Serve forth when the Brussels sprouts are just cooked through and slightly soft.
This dish beautifully accompanies all manner of meats, and is a star vegetable at a Thanksgiving feast.