A delightful twist on sautéed Brussels sprouts, featuring crispy pancetta and sweet caramelized onions for a flavorful side dish.
Prepare the Brussels sprouts by trimming the ends, removing the outer leaves, and slicing them in half.
Cutting the Brussels sprouts in half ensures even cooking and allows them to caramelize nicely.
Heat the olive oil in a large sauté pan over medium heat and add the diced pancetta. Cook until crispy, then remove and set aside.
Cooking the pancetta first renders its fat, which adds flavor to the dish.
In the same pan, add the sliced onion and cook until caramelized, about 8 minutes.
Stir the onions occasionally to prevent burning and ensure even caramelization.
Add the butter to the pan and let it melt. Then, add the Brussels sprouts and water. Sauté until the sprouts are tender and slightly browned, about 10 minutes.
Adding a bit of water helps to steam the Brussels sprouts, making them tender while still allowing them to brown.
Season with salt and freshly ground black pepper to taste. Fold in the crispy pancetta and serve immediately.
Taste the dish before adding salt, as the pancetta may already provide enough seasoning.
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