I am not sure you feel it where you live, but there is a crispness in the air that makes me smile. We left the city for the weekend and even spied golden fall colors on the ground. Fall is almost here. Another sign was the abundance of apples that are showing up at the markets. I really cannot wait to fill our kitchen with bowls of apples for snacking. I am also anxious to share some new apple recipes I have been working on. Some are sweet. Some are savory. Some are meant for drinking with your sweetie. This recipe for Granny Smith Apples, Brussels Sprouts, and Pancetta is savory and a great side dish.
This week on the Back Burner everyone is talking about apples. You are not going to want to miss this, I snuck a peek and it is delicious. I am going to be sharing this favorite new side dish, which is made with salty pancetta, tart green apples, and brussels sprouts. Not only is this side dish perfect fall food for right now; but, don’t you think it would be a lovely holiday dish? It is texture rich and full of flavor.
Granny Smith Apples, Brussels Sprouts and Pancetta
* serves 4
- 4 ounces pancetta, rough dice
- 20 brussels sprouts, outer leaves removed, quartered
- 1 granny smith apple, peel left on, cut into medium dice
- 2 medium shallots, thinly sliced
- 2 tablespoons olive oil
- kosher salt to taste
- black pepper to taste
- Heat a large frying pan over medium heat.
- Add the pancetta, stirring often, cook until golden brown. About 3 – 5 minutes. Remove from the pan and set aside.
- Add 1 tablespoon of olive oil to the same pan. Add the shallots and stir. Lower heat to medium-low. Cook until soft, approximately 3 minutes.
- Add the brussels sprouts and remaining tablespoon of olive oil, stir and continue to cook for 5 – 8 minutes. Keep stirring until the sprouts are slightly browned in some places. They should still be slightly crunchy.
- Add the apple, stir and cook for another 3 minutes. Stirring often.
- Season with salt and pepper.