Carla Hall's Brussels Sprouts with Dried Figs and Pancetta

Brussels Sprouts Salad

skill level

Easy

time

30-60min

servings

cost

Contributed by : Carla Hall

This seasonal side will take you on a flavor ride. The sweetness of the figs and balsamic hit you first, followed by the saltiness of the pancetta.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 8 ounces Pancetta (small dice)
1/4 cup finely chopped Onion

instructions Put a large skillet over medium heat and add oil, then the pancetta. Cook, stirring occasionally, for 5 minutes. Add the onion and cook until the onion begins to color and the pancetta is medium-crisp.
step 2

ingredients 2 pounds Brussels Sprouts (stems trimmed)
2 cups Dried Figs
Salt and freshly ground Black Pepper

instructions Meanwhile, slice the sprouts as thinly as possible. Add sprouts, figs and 1/4 cup water to pan. Sprinkle with salt and pepper.
step 3

ingredients

instructions Turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender—adding more water as needed until tenderness is achieved—about 5 to 10 minutes.
step 4

ingredients 4 teaspoons Balsamic Vinegar (or more to taste)

instructions Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, and adjust seasoning. Serve.
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