Seasonal Side Dishes: Top 5 Favorite Sides for Thanksgiving

Side Dishes Brussels Sprouts
An impeccable mix of flavors, Brussels Sprouts and Red Pearl Onions mingles tastes of pancetta, sugar, and black pepper.

Brussels Sprouts and Red Pearl Onions
Makes 10 to 12 servings
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  1. 8 slices pancetta
  2. ¼ cup olive oil
  3. 4 pounds Brussels sprouts, trimmed and cut in half
  4. 1 (16-ounce) package red pearl onions, peeled
  5. 4 shallots, quartered
  6. 1 cup water
  7. ¼ cup butter
  8. 1 teaspoon sugar
  9. 1 teaspoon salt
  10. ½ teaspoon ground black pepper
  1. In a Dutch oven, cook pancetta over medium-high heat until browned.Remove from pan, drain on a paper towel, and reserve; discard drippings.
  2. In the same Dutch oven, add olive oil, Brussels sprouts, onions, shallots, water, butter, sugar, salt, and pepper. Simmer over medium-high heat, stirring occasionally, for approximately 15 minutes, or until almost all water has evaporated from pan. Add reserved pancetta. Cook for 2 minutes. Serve immediately.



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