This year I’ve become about 1,000% obsessed with brussel sprouts. I never, ever ate them as a kid, teenager or even in my early 20’s. I totally bought into the notion that brussel sprouts are disgusting!
Then this summer! Oh my lanta! I had some super crispy brussel sprouts at a tapas restaurant in Florida. My life was changed.
So I’ve been trying to work them into our meals in any way possible. I love them crispy in the oven with coconut aminos & sriracha. I do a balsamic-mustard version also in the oven that is banging!
If you want my how to for getting perfect crispy brussels click here!
I’ve even been putting these cute babies in pasta lately. This recipe might be my favorite way to use brussels right now!
Happy cooking! xx
ellyn
SERVINGS: 3-4
TIME: 1.5 hours OR 30 minutes
INGREDIENTS:
- 2 large yellow onions
- 3/4 stick butter
- 1 teaspoon salt
- 6 oz pancetta
- 1 lb brussel sprouts, thinly sliced
- 1 cup chicken stock
- 1/2 cup half & half
- 1.5 tablespoons Dijon mustard
- 1/2 teaspoon pepper
- 1 teaspoon red pepper flake
- 8 oz pasta
INSTRUCTIONS:
- Caramelize the onions – in a large skillet melt the butter over low heat. Add in sliced onions & salt. Cover & cook on low for 1 hour, stirring frequently. The onions will become sweet & have a nice brown color. *
- Remove the onions from the pan & remove excess fat.
- Over medium high heat, add the diced pancetta & sauté for 5 minutes so that it becomes crisp. Remove the pancetta.
- Add in sliced brussel sprouts. Sauté & let them absorb all of the yummy goodness from the pancetta.
- Add in chicken broth, half & half, Dijon mustard, pepper & red pepper flakes.
- Simmer over medium heat for 5-8 minutes, until the sauce has thickened slightly & reduced.
- Add back in the pancetta & onions. Taste test to see if it needs more salt – I just add a little pinch because it’s usually pretty good on the salt from the onions & pancetta.
- Add cooked pasta.
- Enjoy!
NOTES:
* If you don’t have the time you can always just sauté the onions until tender, about 5 minutes.
