Brussels Sprouts (The Local Palate)

By LRay

The Local Palate, December 2014, page 106.

Ingredients

• 2 tablespoons olive oil
• 4 ounces speck, diced
• 1 pound Brussels sprouts, ends trimmed and leaves separated
• 2 shallots, sliced
• 1 butternut squash, sliced in half moons
• 2 pears, sliced to a medium thickness
• 4 ounces balsamic vinegar
• Salt and pepper to taste

Details

Servings 6
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

In a skillet set over medium-high heat, add olive oil and speck. Render the fat, being careful not to burn, and add Brussels sprouts. Roast Brussels until well caramelized, about 4 minutes.

Once caramelized, add shallots and cook until they are caramelized, about 2 minutes. Add squash and sauté until caramelized, about 4 minutes. Add pears and caramelize, about 2 minutes.

Deglaze pan with balsamic vinegar. Season with salt and pepper and serve.