Brussel Sprout Hash With Caramelized Onions & Pancetta

Serves 4

6 tablespoons (3/4 stick) butter, divided
1/2 pound onions, thinly sliced
1/2 cup pancetta, diced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds Brussel sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add onions & pancetta; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Cut the Brussel sprouts in half. Cut into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

This recipe was brought to you by Personal Chef and Professional Foodie Heather Jones.
Visit Heather’s blog at www.thefoodieprincess.blogspot.com
for more recipes and general culinary musings from her Kingdom.


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