Pancetta Brussels Sprouts Print Email

Serves 6

1 lb. Brussels sprouts
2 TBS olive oil
2 oz. Pancetta, chopped
1/4 cup yellow onion, chopped
1/2 cup dried cranberries
1 teaspoon lemon zest
1/4 - 1/2 cup white wine
pinches of sugar
salt and pepper to taste

Trim end and outer leaves of Brussels sprouts. Cut in half lengthwise and blanch in boiling, salted water for 2 minutes, drain well.

Heat oil in saute pan that can go into the oven. Add pancetta (or bacon) and cook until pancetta renders some of the fat. Add onions and saute a few minutes. Add blanched Brussels sprouts. Saute until the Brussels sprouts get a little color. Add remaining ingredients and season to taste with salt, pepper and pinches of sugar. Bake in the skillet in a pre-heated 350-degree oven for 20 minutes.