Brussels Sprouts Agrodolce Recipes
BRUSSELS SPROUTS AGRODOLCE
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat a small saucepan over medium heat. Add 1 tablespoon of the oil and heat another 30 seconds. Add the shallot and cook, stirring often for about 2 minutes or until soft and fragrant. Add the maple syrup and the vinegar and bring to a simmer. Simmer for 15 minutes to reduce slightly. Remove from the heat and stir in the cranberries.
- Meanwhile, heat a large skillet over medium high heat. Add the remaining 3 tablespoons olive oil and warm another minute. Add the Brussels sprouts to the pan and cook undisturbed for about 3 minutes or until browned and beginning to soften. Season with the salt. Stir the sprouts and cook another 3 minutes to continue cooking. Stir again and cook another 3 minutes to brown evenly. Add the maple mixture to the pan and toss well to coat. Bring to a simmer to reduce the glaze slightly, another 2 minutes. Serve warm.
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- Make the agrodolce sauce: In a small saucepan, bring red wine vinegar, honey and chile to a boil over medium heat. Reduce the heat and simmer until syrupy 8-10 minutes. It will continue to thicken as it cools. Set aside.
- Heat a large, heavy-bottomed skillet over medium heat (preferably cast iron) and add the pancetta. Sauté until fat melts and pancetta becomes crispy and golden, about 5 minutes. Transfer the pancetta with a slotted spoon to paper towels.
- Next, add the shallots to the pan and sautée until crispy and golden about 5 minutes and transfer to plate with the pancetta.
- Add the 2 tablespoons oil to the pan. Once oil is hot but not smoking, add sprouts in one layer, flat-side down. If cooking a larger batch, use 2 skillets, or cook the sprouts in 2 batches, adding oil between batches as needed. Do not add too much oil, you want a thin layer of oil or the sprouts will not get crispy. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
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