Brussel Sprout Salad With Pancetta And Cranberries Recipe

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Brussel Sprout salad with pancetta and cranberries

Jennifer Post


Can't take credit for this one, its adapted from a Tyler Florence recipe. Its sooo good though I had to post!! This is the first time I have cooked or eaten brussel sprouts, and I am now a convert! Enjoy!

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10 Min


10 Min


6 oz
pancetta (cut into a small dice, approx 1 1/2 cups)
2 lb
baby brussel sprouts, leaves seperated
1/4 c
dried cranberries (craisins) chopped roughly
3 Tbsp
shallots, finely chopped
garlic clove, minced
2 Tbsp
balsamic vinegar
1/4 c
chicken stock (low sodium)
kosher salt and black pepper to taste

Directions Step-By-Step

In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy