Pan-Seared Brussels Sprouts with Speck
Category: Side Dishes
Servings: 4
Brussels sprouts are often seen as a side dish with a reputation for being difficult to enjoy, but when cooked with the right ingredients, they can become a savory and delicious part of any meal. This Pan-Seared Brussels Sprouts with Speck recipe adds a rich and smoky depth thanks to the inclusion of speck, an Italian cured meat, combined with the natural sweetness of the sprouts. It’s a flavorful and comforting side dish that pairs perfectly with both weeknight dinners and holiday feasts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brussels Sprouts | 500g |
| Speck | 120g |
| Shallot | 40g |
| Extra Virgin Olive Oil | 50g |
| Salt | To taste |
| Black Pepper | To taste |
| Vegetable Broth | 250g |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the vegetable broth. This will serve as the base for braising the Brussels sprouts, giving them a delicious, savory flavor. While the broth is simmering, move on to prepping the Brussels sprouts. |
| 2 | Take the Brussels sprouts and trim the bottom stems, removing the tough outer leaves. You can also cut them in half for quicker cooking and to allow the flavors to penetrate better. After trimming, rinse them under cold running water and set them aside to drain. |
| 3 | Slice the speck into thin strips. Stack the slices together and then cut them into small strips, creating thin strips of speck that will add a smokey, rich flavor to the dish. |
| 4 | Finely chop the shallot. This will be used as the aromatic base for the dish. The shallot will add a delicate sweetness once cooked. |
| 5 | Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the chopped shallot. Sauté gently, stirring occasionally, until the shallot softens and turns golden, about 4–5 minutes. |
| 6 | Once the shallots are softened and aromatic, add the speck strips to the pan. Let them cook for about 2–3 minutes until they crisp up slightly and release their savory flavor. |
| 7 | Next, add the Brussels sprouts to the pan. Season with salt and freshly cracked black pepper. Stir to ensure the sprouts are evenly coated with the shallots and speck. |
| 8 | Pour the vegetable broth into the pan, allowing it to just cover the Brussels sprouts. Bring the mixture to a simmer. Cover and cook for 10–12 minutes, or until the Brussels sprouts are tender but still have a slight bite. The broth will reduce during this time, creating a flavorful glaze. |
| 9 | Once the Brussels sprouts are cooked through, taste and adjust seasoning with additional salt and pepper if necessary. If the liquid has not reduced enough for your liking, increase the heat and let it cook off a little more. |
| 10 | Once everything is nicely browned and tender, remove the pan from the heat. Serve the Brussels sprouts hot, garnished with extra black pepper, if desired. Enjoy this savory and smoky side dish with your favorite main courses! |
This Pan-Seared Brussels Sprouts with Speck recipe is a perfect way to transform simple Brussels sprouts into an exciting side dish. The combination of shallots, speck, and vegetable broth creates a depth of flavor that elevates the Brussels sprouts and makes them irresistibly delicious. Whether served alongside a hearty meat dish or as part of a vegetable-focused meal, this dish is sure to be a crowd-pleaser. Enjoy the rich, smoky flavor with every bite!
