In this one pan dish, brussels sprouts and shallots are pan fried and richly flavored by pancetta before being tossed with sweet maple syrup, pecans and dried cranberries.
2oz(half of the package) Citterio All-Natural Pancetta Cubetti
1-2tbspolive oil
4cupsbrussels sproutsends removed, halved
1medium shallotfinely chopped
1/3cuppecan halves
2tbspmaple syrup
¼cupdried cranberries
salt and pepperto taste
Instructions
Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.
Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.
Add pecans and allow to cook for a couple of minutes.
Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.