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, 1/2 teaspoon of the salt and 1/4 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.