Pan-seared Organic Brussels Sprouts with Red Pears, Pancetta, Shallots and Rosemary
Serves: 6 to 8
The glowing colors of pears and cranberries set against the earthy green of the Brussels sprouts will definitely brighten up your table!
- 1 pound organic Brussels sprouts, trimmed and halved Add to list
- 5 to 8 slices pancetta Add to list
- 2 tablespoons olive oil Add to list
- 2 medium shallots, peeled and thinly sliced Add to list
- 2 organic red skinned pears, cored and sliced Add to list
- 1 teaspoon chopped fresh rosemary Add to list
- Sea salt and freshly ground pepper to taste Add to list
- 2 tablespoons maple syrup Add to list
- 1 tablespoon white balsamic vinegar Add to list
- 1/4 cup dried cranberries Add to list
- 1/4 cup spicy toasted pecans (recipe below) Add to list
Cook the Brussels sprouts in boiling, salted water for 4 to 6 minutes or until tender but still green. (You may also steam or roast them if you prefer.)
Cut 5 slices of the pancetta into thin strips. Reserve 3 slices for the garnish.
In a heavy sauté pan, cook the pancetta strips until lightly crisped. Remove from the pan. If you are going to use the remaining slices for garnish, crisp these in the pan and set aside.
Place the sauté pan back over medium-high heat and add the oil. Cook the shallots for 2 to 3 minutes or until lightly golden. Stir in the pears and the crisped pancetta strips and cook for 1 minute. Toss the Brussels sprouts back in the pan and add the rosemary. Season with a pinch of sea salt and freshly ground black pepper. Stir fry to heat the sprouts through, about 3 minutes. Add the maple syrup and the balsamic vinegar and toss gently.
Transfer to a serving bowl and scatter with the pancetta slices, dried cranberries and spicy toasted pecans.
1 cup pecans
2 tablespoon Worcestershire sauce
2 tablespoons brown sugar
A splash of hot sauce
Sea salt, to taste
Toss the pecans in the Worcestershire, brown sugar and hot sauce. Add a pinch of sea salt to taste and spread out in a single layer on a baking sheet. Roast for 5 minutes or until aromatic and starting to turn golden.
Recipe by, PCC Chef
Source: "Gardening with Ciscoe" January 27 and February3, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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