Brussels Sprouts with Shallots and Pancetta
One of our favorite side dishes, Brussels sprouts always cook to perfection in the Combi-Steam oven. We love them in this flavorful cream sauce with salty pancetta and delicious shallots. It’s a quick recipe that can be on the table in under 30 minutes.
3 pounds Brussels sprouts, trimmed and cut in half lengthwise
3-4 tablespoons extra-virgin olive oil, as needed
3 tablespoons butter, unsalted
1 ½ cups shallots, thinly sliced (about 6 shallots)
6 ounces thickly sliced pancetta, cut into ¼” dice
1/4 - 1/2 cup heavy cream, to taste
1/2 tablespoon black pepper
Salt, to taste
- Place Brussels sprouts in a large perforated steam tray. Slide into Combi-Steam oven and program the oven. Operating Modes / Steam Cooking / 212°F / 3 minutes
- In a large skillet, heat 2 tablespoons olive oil. Add the shallots and cook on medium high heat until slightly softened. Add the pancetta and continue to cook until lightly browned. Add pepper and stir to combine. Transfer to a bowl and set aside.
- In the same pan, add the butter and additional 1-2 tablespoons olive oil. Once butter has melted add Brussels sprouts. Cook on high heat until Brussels sprouts are browned and tender. Add additional olive oil as needed. Lower heat and add ¼ to ½ cup heavy cream. Stir to combine. Add shallots and pancetta. Season with salt, to taste.