Who can resist the cuteness of a little Brussels sprout?? They look and taste sort of like a mini cabbage but my kids need a little convincing of their virtuous qualities. Call it a baby cabbage and they’re at least partially sold… call it baby anything and they suddenly think it’s adorable and irresistible.
Overcooked veggies are awful so these little guys are a quick easy Brussels sprouts sauté that comes together with a warm and pretty salad presentation. This sauté begins with a sliced shallot and pancetta (or diced bacon) to brown and caramelize the shallots to a beautiful tasty treat. The rest of the prep work is done while the shallots caramelize and the Brussels sprouts are added to the final five minutes of the sauté so they come out just warmed but not soggy. With just a hint of sweetness from dried cranberries (or a spoonful of cranberry sauce), even my kids will FINALLY eat these little sprouts!
- 2 tablespoons butter
- 1 shallot, thinly sliced
- 5 oz pancetta or about 6-8 slices of bacon, diced
- ¼ cup dried cranberries
- 1 pound Brussels sprouts, shredded or sliced thin
- pepper and salt to taste
- Melt butter in a large frying pan and add shallot.
- Sauté shallot on medium low heat for ten minutes and then add pancetta/bacon.
- Stir fry until shallot is caramelized and pancetta is cooked through but not crispy about 20 minutes.
- Slice or shred Brussels sprouts while shallot and pancetta are cooking.
- Toss in cranberries and stir fry a few minutes.
- Add Brussels sprouts and stir fry 3-5 minutes until sprouts are bright green and warmed.
- Season with pepper and salt to taste.