Brussels Sprouts with Pancetta

This underrated vegetable is often served overcooked and bitter. The secret to perfect sprouts is to blanch and shock the sprouts as part of the cooking process. It may add a few steps, but it is worth it. 

Blanching is a cooking process where foods are immersed in boiling water. This sets the colors, removes undesired flavors, and softens firm vegetables. (1) The only difference between parboiling and blanching is the cooking time. Blanching is done quickly where parboiling is usually several minutes.

Shocking is when hot foods are immersed in an ice bath. This stops the cooking process and sets the color of the food. An ice bath contains equal parts ice to cold water. 

1 Pound Whole Brussels Sprouts 

1 Tablespoon Salt

2 Cups Ice 

2 Cups Water

5 oz Diced Pancetta 

½ Cup Small Diced Onion 

2 Tablespoons Butter 

¼ Cup Pomegranate Seeds  (optional) 

Place 6 cups water in a large pot and add 1 Tablespoon salt.

While the water is coming to a boil, prep the sprouts. Cut off the brown end of the sprouts and then cut in half.

When the water is at a rolling boil, drop in the sprouts. Once they turn bright green, drain. This should take about 2 minutes.

In a large bowl , combine the water and ice.

Drop in the sprouts. Allow to sit until the sprouts are cool to the touch. Drain.

Place a large fry pan over medium low heat. Once you can feel heat radiating from about 6 inches from the surface, the pan is properly preheated.

Add your pancetta and onions. You don’t want to hear much sizzling. If it starts to smoke, remove the pan from the heat until it cools off a little.

When the pancetta is browned and the onions are soft, add the butter to the pan. The butter should slowly melt. You do not want your pan to smoke. If it smokes, remove from the heat and allow to cool for a bit.

Once the butter is melted, add the sprouts and turn up the heat. At this point you want the butter and fat from the pancetta to brown and flavor the sprouts. Allow the sprouts to set against the surface of the pan and brown. You want to hear aggressive sizzling in the pan.

Taste the sprouts. Do they need more salt? pepper? more butter? your favorite spice? Add it now.

Once the sprouts meet your desired taste and color, remove from the pan and add the pomegranate seeds.

Serve

(1) Labensky, Sarah R. et al. On Cooking. Pearson, 2015.