A little bit fancy schmancy, but so worth the effort. This recipe is gluten-free adaptable– see tips below…
Yield: 6 servings
Prep Time: 15 min
Cook Time: 16 min
1/4 pound pancetta, cut into 1/4-inch-dice (about 1/2 cup)
1 Tablespoon olive oil
1/2 cup small diced carrot (2 small)
1/3 cup minced shallot (2 to 3 medium)
1/8 teaspoon crushed red pepper flakes
2 pounds brussels sprouts, trimmed, cut lengthwise through the core into 1/4-inch-thick slices
kosher salt and freshly ground black pepper
1 (14-ounce) can low-salt chicken broth
1 bushy 3-inch sprig of thyme
2 Tablespoons chopped oil-packed sun-dried tomato
1 Tablespoon unsalted butter
1 teaspoon lightly packed finely grated lemon zest
1. In a 12-inch skillet over medium-high heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes. Increase heat to medium-high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, 1 to 2 minutes. Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, 2 to 3 minutes.
2. Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they're just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium-high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes. Off the heat, gently stir in the sun-dried tomato, butter and lemon zest. Season to taste with salt and pepper.
*If you are preparing this recipe as GLUTEN FREE, just make sure that your pancetta is free of gluten, and that you are using a brand of broth that is known to be GF.
Source: RecipeGirl.com (via Fine Cooking)