Emeril Lagasse's Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta Recipe

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Ingredients

3 tablespoons olive oil
6 ounces pancetta, diced
3 large yellow onions, thinly sliced (about 4 cups)
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
2 pounds Brussels sprouts, stems trimmed and cut in half
lengthwise

Preparation

Step 1

Preheat the oven to 400° F.

In a large sauté pan, heat 1 tablespoon of the oil over medium
heat. When hot, add the pancetta and cook until crisp, 5 to 6
minutes. Using a slotted spoon, transfer the pancetta to a baking
sheet lined with paper towels and set aside. Add the onions, ½
teaspoon of the salt and ¼ teaspoon of black pepper to the pan
and cook, stirring until the onions are caramelized, about 30
minutes.

In a large 14-inch sauté pan, heat the remaining 2 tablespoons of
olive oil over medium high heat and when hot, add the Brussels
sprouts and the remaining salt and pepper. Cook until the sprouts
are golden brown on one side, 4 to 5 minutes. Transfer the pan
to the oven and cook until tender, about 15 minutes.

Add the onions and pancetta to the Brussels sprouts, toss well,

Emeril Lagasse's Pan-Roasted Brussels Sprouts with Caramelized Onions and Crispy Pancetta - continued(page 2)

and return to the oven for 5 minutes longer.

Serve immediately.

Recipe courtesy Emeril Lagasse, Emeril's Italian Table,
Bethlehem, PA

This recipe was styled by chef Karen Pickus for Good Morning
America.

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