Brussel Sprouts with Pancetta and Apples

A green vegetable is a must at Thanksgiving and you can jazz it up with another season favorite--apples.

Ingredients (serves 8-10)
Water 2 gallons
Kosher Salt 3 Tbsp
Sugar 2 Tbsp
Brussels Sprouts 2 Lb
Pancetta 3 slices
Granny Smith Apple 1 ea


Preparation :

1.Combine the water, salt and sugar in a large stockpot and place over high heat.

2.While the water is coming to a boil, place the Brussels sprouts in a colander and wash them in running cold water. Trim off the dark root portion and discolored leaves; cut in half.

3.Once the water has reached a boil, drop the Brussels sprouts into the water.

4.Once the water returns to a boil, cook the Brussels sprouts until tender (approximately 7 minutes).

5.Drain the Brussels sprouts and chill them quickly in ice water and drain well. Chef’s Note: This may be done up to 12 hours in advance.

6.Roughly chop the pancetta.

7.Place the pancetta in a cold sauté pan and cook over medium heat until brown and crisp.

8.Preheat the oven to 375° F.

9.While the pancetta is cooking, peel and core the apple.

10.Slice the apple into pieces equal to the size of the brussel sprouts.

11.Combine the pancetta, rendered fat from the pancetta, apple and Brussels sprouts in a large bowl and season with freshly ground black pepper.

12.Place all ingredients on a cookie sheet in a single layer and place them in the oven.

13.Roast the vegetables until apples are tender (15-20 minutes).