Brussels Sprouts with Pancetta and Parmesan

I'm so glad the old standard boiling method of cooking Brussels sprouts has fallen out of fashion - the results were limp, soggy, gray sprouts that surely had little to no nutritional value.  These days, roasting and sauteing are more common cooking techniques, resulting in creamy, caramelized, vibrant colored sprouts that haven't had all their nutritional value sucked away in a sea ofboiling water. 

Today I've taken my usual oven roasted sprouts and dressed them up with a really tasty mixture of sauteed onions and pancetta, and just before serving, I added shavings of really good parmesan.  This recipe is really delicious and worthy of being served at any holiday meal.  

Start by sautéing diced onions and pancetta in a really large skillet over medium high heat, stirring frequently.

Continue sauteing until the onions and pancetta begin to caramelize.  

Turn off the heat and add a little water to deglaze the pan, then add a touch of red wine vinegar - the flavor combination is pure magic!

Pour the mixture over roasted Brussels sprouts and top with shavings of the good stuff, Parmigiano Reggiano.  Enjoy!

Items used to make this recipe:

(affiliate links)

• large skillet https://amzn.to/3HFqoc3

• red wine vinegar https://amzn.to/3T1PFlu

• my favorite knife https://amzn.to/3Wp58iB

• really good parmigiano reggiano https://amzn.to/3NxbcSa

• half sheet pan https://amzn.to/3Lhy06R

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Brussels Sprouts with Pancetta and Parmesan

makes 4-6 servings

Printable Recipe

Ingredients

• 1 pound roasted Brussels sprouts (recipe here)

• 1 medium yellow onion, diced

• 8 ounces diced pancetta

• 2 tablespoons water

• 1 teaspoon red wine vinegar

• shaved parmesan

Directions

1. In a large skillet over medium high heat, saute onions and pancetta, stirring frequently, until caramelized.

2. Add water to deglaze pan; remove from heat and stir in red wine vinegar.

3. Pour contents of pan over roasted sprouts and top with shaved parmesan.

Amish Onion Patties

If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive.  Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.  

Measure out all the ingredients needed.

Place the dry ingredients in a medium mixing bowl.

Whisk them together.

Add the milk.

Mix well until no lumps remain.

Add the onions.

Stir the onions until they're completely coated with the batter.

Heat some peanut or canola oil in a 10-inch cast iron skillet.

You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.

Portion patties using 1/4-cup measure.  Fry until the first side is brown.  I like 'em really brown.  

Carefully turn them over and repeat on the other side.

Remove from hot oil when done.  I find a flat whisk (like this one) is perfect for this job.

Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.

Serve immediately with sour cream and chives.  Enjoy!

Items used to make this recipe:

(affiliate links)

• nakiri knife https://amzn.to/3zH87ZU

• flat whisk https://amzn.to/3SWtTj7

• 10-inch cast iron skillet https://amzn.to/3DACsdZ

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Amish Onion Patties

makes 6 (3-inch diameter patties)

Printable Recipes

Ingredients

• 6 tablespoons all purpose flour

• 1 1/2 teaspoons granulated sugar

• 1 1/2 teaspoons cornmeal

• 1 teaspoon baking powder

• 3/4 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons milk

• 1 1/4 cup finely minced onion

• peanut or canola oil for frying

• optional garnish: sour cream and chopped chives

Directions

1. In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

2. Add milk and stir until no lumps remain; stir in onions.

3. In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.

4. Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.

5. Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

6. Repeat steps 4 and 5 with remaining batter; serve immediately.