STUFFED BRUSSELS SPROUTS
I think Brussels sprouts are the perfect vegetable for entertaining—you can do so much with them, and you don’t need a ton of ingredients to make them delicious. These little stuffed Brussels sprouts make a fantastic appetizer or side dish, and while they’re a little labor intensive, they’re well worth it. SERVES 4
PREP TIME: 20 minutes
COOK TIME: 25 minutes
1 pound Brussels sprouts, halved
5 to 6 ounces pancetta, finely chopped
1 shallot, minced
1 garlic clove, minced
Freshly ground black pepper
- Preheat the oven to 400°F.
- With a small spoon (or your fingers), remove the inside of each Brussels sprout, leaving a thin shell of 1 or 2 layers. Set the two parts aside separately.
- In a large skillet over medium heat, sauté the pancetta, shallot, and garlic for about 5 minutes (the pancetta will release some fat, so you don’t really need any additional oil). Chop the reserved inside parts of the Brussels sprouts, add to the pan, and cook for 5 to 6 minutes more. Remove from the heat, season with pepper, and carefully spoon the mixture into the Brussels sprout shells.
- Place the stuffed Brussels sprouts on a baking sheet, cook in the oven for 10 to 15 minutes, until tender, and serve.
VARIATION 1 SAUSAGE-STUFFED BRUSSELS SPROUTS: For a livelier version, swap the pancetta for hot Italian sausage (the cook time should be about the same).
VARIATION 2 DATE-STUFFED BRUSSELS SPROUTS: For a sweeter and vegetarian twist on this dish, chop up ½ cup pitted dates and sauté with onion and garlic in place of the pancetta.
