Brussels Sprouts Lardons With Cherries and Walnuts
By: From Lab To Kitchen
Published: Thursday, December 10, 2009 - 5:12pm

Ingredients




1 pound brussels sprouts, halved and with small cut down the middle of stalk
1/2 cup dried cherries
1/4 cup chopped walnuts
2 ounces pancetta (or bacon), cubed
1/2 cup low-sodium vegetable stock
Salt and pepper to taste
1 1/2 tablespoons olive oil

Preparation

1 Heat olive oil in large saucepan over medium heat, then add pancetta. 2 Allow to cook until browned and crisp, then turn off heat and remove pancetta only (keeping the leftover oil and fat in the pan). 3 Reheat pan over medium heat and add brussels sprout halves, stalk-side down. 4 Cook for 8-10 minutes, then add stock to pan and let simmer for 10-15 minutes, or until stalk has become slightly tender. 5 Then toss sprouts around for a few more minutes and add cherries, walnuts and pancetta. 6 Cook until all components have evenly been heated, and the cherries have absorbed some liquid. 7 Salt and pepper to taste, then serve!