Caramelized Shaved Brussel Sprouts

This puts a whole new twist on the famed brussel sprout.  Whether or not you are a brussel sprout fan you will LOVE these once you taste them.  The cooking process takes away the bitterness that the sprouts are known for while the caramelization process adds to the savory flavor and aroma of the dish.  Optional pancetta makes a great complement as a garnish or mixed in but is purely optional to whatever suits your taste.

Caramelized Shaved Brussel Sprouts

1 medium Vidalia onion, or other sweet varietal, finely chopped (or 3-4 shallots chopped)

2 lbs brussel sprouts, finely chopped

2-3 cloves garlic, minced

3-4 Tbsp olive oil

2-3 slices pancetta, sliced approximately 1/4-1/2 inch thick (optional)

If using the pancetta, dice into cubes.  In a non-stick pan over medium to medium-high heat, cook the pancetta until fat is rendered and pancetta sears.  Remove from heat and drain on paper towel.  Set aside.

In a large saute pan, add 3-4 Tbsp olive oil over medium-high heat.  Add onion (or shallots) and cook approximately 5 minutes until translucent.  Continue to sweat the onions over medium heat while you add the garlic.  Cook, stirring, for approximately 30 seconds more then add the brussel sprouts.  Saute, stirring for about 3-5 minutes then turn the heat on your stove to the lowest setting.  Cover the sprouts with wax paper and cover the pan with a lid.

NOTE:  FROM HERE ON COOKING TIMES WILL VARY BASED ON YOUR STOVE.  IT IS BEST TO DO THIS BY LOOK RATHER THAN EXACT TIMING.  SOME BASIC TIMING HAS BEEN INCLUDED TO HELP GUIDE YOU.

Approximately 10-15 minutes into cooking, remove the lid and paper and check the brussel sprout mixture.  They should start to show signs of caramelizing on the side of pan and those at the bottom.  Be careful not to burn them.  Stir them around then replace the paper and lid and continue to cook, checking periodically and stirring.  The closer the dish comes to finishing the less time between stirring and checking to keep from burning.  In the end you will have a nicely browned and caramelized concoction as pictured above.  At this point it easily reheats on the stovetop.   If using pancetta, no need to reheat.  You may mix it into the brussel sprout mixture at this point or sprinkle over the top as a garnish.  Serve warm.