The Waterlot Inn's Brussels Sprouts with Pancetta and Brown Sugar

Ingredients

Yield:

Serves 4

• • 1 lb peeled Brussels sprouts, dark leaves removed
  • 2 oz pancetta
  • 1 red onion, julienned
  • 1 tbsp minced garlic
  • 100 ml white wine
  • 1 tsp brown sugar
  • salt & pepper
  • 2 tbsp olive oil

Preparation

Difficulty:

Easy

Time:

30 Minutes

 

1. 1. Blanch Brussels sprouts in boiling water for 5 minutes.
   2. Shock blanched sprouts in iced water to preserve colour and stop cooking.
   3. Saute pancetta, onion, and garlic in olive oil.
   4. Add sprouts and toss.
   5. Deglaze pan with white wine.
   6. Season to taste with salt and pepper.
   7. Just before serving, sprinkle brown sugar on top.