Brussels Sprouts With Pancetta, Granny Smith Apples & Shallots

Presented by Johnson & Wales University

Yields: 4-4ounce servings


1          lb         Brussels sprouts trimmed, cleaned and blanched

½         lb         Pancetta small diced

1          lb         Granny Smith apples pealed and diced

3          oz         Shallots sliced thin

½         cup       White wine

½         cup       Olive oil

TT                   Salt and pepper


  • 1. Using a small pairing knife trim and score the brussels sprouts.
  • 2. In a large stock, blanch and shock the sprouts in heavy salted water.
  • 3. Cut the sprouts in half set aside.
  • 4. In a large sauté pan render the pancetta until crisp.
  • 5. Add the shallots cook until translucent.
  • 6. Add the garlic, apples and brussels sprouts.
  • 7. Serve hot