Brussel Sprout salad with pancetta and cranberries

Brussel Sprout Salad With Pancetta And Cranberries Recipe

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Jennifer Post

By
@noblekatt

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6
Prep:
10 Min
Cook:
10 Min

Ingredients

  • 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
  • 1
    garlic clove, minced
  • 2 Tbsp
    balsamic vinegar
  • 1/4 c
    chicken stock (low sodium)
  • ·
    kosher salt and black pepper to taste

How to Make Brussel Sprout salad with pancetta and cranberries

Step-by-Step

  1. 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.
  2. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
  3. 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.

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About Brussel Sprout salad with pancetta and cranberries

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




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