Created by: Heidi, Foodie Crush
The key to getting these sprouts crispy is to let them cook undisturbed in the heavy-bottomed cast iron skillet cut side down so the caramelization process can begin. All vegetables become sweeter with that continued exposure to higher heat, releasing the sugars within.
There’s no need to cook the sprouts before adding them to the pan. They become tender and delicious as they cook all the way through. Simply cover with a lid, and let them do their thing.
For those of you who don’t get a rush in going to the store, or have run out of time thanks to the busyness of your day, or simply can’t bear the thought of listening to your kids whine for one more time that they want to get out of the cart and run wild…Kroger’s ClickList is for you.
Kroger’s ClickList is an online grocery shopping service where you create your list of everything you’d purchase at your local grocery store (available at participating stores like Ralph’s, Smiths, Fred Meyer, Fry’s, and more), and specially-trained Kroger ClickList associates shop the store for you, hand-selecting each and every item on your list. Then, you choose whether you’d like to pick up your grocers curbside at the store, or have them delivered to your home for an additional fee. Because often, time is money, and this might be one of the only ways I know of to actually buy more time!
These ClickList associates are solidly on our side, the customer’s side. They’re ready to shop. I mean, they get paid to shop! So maybe it’s time to let them do the shopping for you, so you can spend your time doing what you do best, too. Like spending more time in the kitchen cooking recipes like this to enjoy and savor with family and friends. #winning
- ½ pound pancetta, cut into small dice (about 1 cup)
- 2-3 Tbsp. olive oil, divided
- 1 pound fresh Brussels sprouts
- 2 Tbsp. maple syrup
- 1 Tbsp. white balsamic vinegar
- Kosher salt and freshly ground black pepper
- Heat a large cast-iron skillet over medium heat with 1 tablespoon of the olive oil. Add the pancetta and cook, stirring occasionally, until it is fragrant and beginning to crisp. Transfer to a plate lined with a paper towel to drain and set aside.
- While the pancetta is cooking, trim the ends of the Brussels sprouts and cut in half from the root to the tips of the sprout. Raise the temperature of the pan to medium-high heat. Add the Brussels sprouts cut side down in an even layer, and cook for 4-5 minutes and the sprouts begin to brown and caramelize, then turn, season with kosher salt and black pepper, reduce the heat to medium and cover with a lid. Add another tablespoon of oil to the bottom of the pan if needed. Cook for another 3-4 minutes or until the sprouts are fork tender.
- Add the pancetta back to the pan with the sprouts. Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts, tossing to coat, and cook for another minute or two, so the sprouts are still fork tender but not mushy. Season with more kosher salt and ground black pepper and serve.