My aunt knocks it outta the park every Thanksgiving. This week, I'll share a lot of the recipes and pictures from our delicious holiday. One of the many fine dishes she served is this yummy side from Williams Sonoma.Brussels Sprouts with Radicchio & Pancetta
At their peak of freshness in autumn, brussels sprouts are a traditional vegetable for the Thanksgiving feast. They were first introduced to American cooks by Thomas Jefferson, who is reputed to have grown them in his garden at Monticello. Our recipe balances the vegetable's natural sweetness with radicchio, a type of chicory that adds vibrant color and a hint of bitterness. We also add diced pancetta, which provides just the right amount of saltiness and savor.
1 1/2 lb. brussels sprouts
6 oz. pancetta, diced
3 Tbs. olive oil
1 head radicchio, about 8 oz., trimmed and cut
into 1/4-inch-thick slices
1 1/2 Tbs. finely chopped fresh marjoram
Salt, to taste
1/4 cup low-sodium chicken broth, plus more as
needed
Freshly ground pepper, to taste
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Using a food processor fitted with the slicing blade, shred the brussels sprouts. Set aside.
On the stovetop, heat an oval copper roasting pan or large saute pan over medium-high heat. Cook the pancetta until crispy and golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off the fat from the pan and discard, then wipe out the pan with paper towels.
Set the pan over medium heat and warm the olive oil. Add the brussels sprouts and stir to coat with the oil. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.
Transfer the brussels sprouts to a warmed serving bowl and serve immediately. Serves 6 to 8.
Make-Ahead Tip: Trim and slice the brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.
At their peak of freshness in autumn, brussels sprouts are a traditional vegetable for the Thanksgiving feast. They were first introduced to American cooks by Thomas Jefferson, who is reputed to have grown them in his garden at Monticello. Our recipe balances the vegetable's natural sweetness with radicchio, a type of chicory that adds vibrant color and a hint of bitterness. We also add diced pancetta, which provides just the right amount of saltiness and savor.
1 1/2 lb. brussels sprouts
6 oz. pancetta, diced
3 Tbs. olive oil
1 head radicchio, about 8 oz., trimmed and cut
into 1/4-inch-thick slices
1 1/2 Tbs. finely chopped fresh marjoram
Salt, to taste
1/4 cup low-sodium chicken broth, plus more as
needed
Freshly ground pepper, to taste
Cut or pull off any dry outer leaves from the brussels sprouts. Trim away any brown spots and slice off the dry stem end. Using a food processor fitted with the slicing blade, shred the brussels sprouts. Set aside.
On the stovetop, heat an oval copper roasting pan or large saute pan over medium-high heat. Cook the pancetta until crispy and golden brown, about 7 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off the fat from the pan and discard, then wipe out the pan with paper towels.
Set the pan over medium heat and warm the olive oil. Add the brussels sprouts and stir to coat with the oil. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio, marjoram and salt and cook for 2 minutes. Stir in the 1/4 cup broth. Continue cooking, stirring occasionally and adding more broth as needed, until the brussels sprouts are soft, about 5 minutes. Add the pancetta and stir to incorporate. Adjust the seasonings with salt and pepper.
Transfer the brussels sprouts to a warmed serving bowl and serve immediately. Serves 6 to 8.
Make-Ahead Tip: Trim and slice the brussels sprouts and radicchio and dice the pancetta up to 1 day in advance. Store in airtight containers in the refrigerator.
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