- 1020 g Brussels sprouts, outer leaves removed
- 85 g pancetta (nitrite free)
- 1 1/2 tablespoons (1/4 stick) butter
- 3 tablespoons olive oil (truffle aroma)
- 12 medium shallots, thinly sliced (1 medium-small red onion, minced)
- 6 garlic cloves, thinly sliced (or whole)
- 4 tablespoons pine nuts, toasted, divided
- 2 tablespoons fresh lemon juice
- Rinse sprouts. Working in small batches, de-stem Brussels sprouts to speed up removal of outer leaves. Then slice thinly.
- Slice the shallots / mince the onion.
- I toasted the pine nuts while I cooked the chopped pancetta, beforehand, a few minutes.
- Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add Brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and all the lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
I wanted to contribute something to my college friends’ pot roast potluck for NYE this year. A friend from our Ladies League NoMan (Northern Manhattan) meet-up made this for our Friendsgiving potluck this year, so inspiration is all hers. I added pancetta (no nitrates), made in New England. Red onion is the healthiest onion — grocery was out of shallots, sadly! Ah well. Those pignolis — so expensive!