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If you think you don't care for Brussels sprouts, this simple recipe will change your mind! The caramelized sprouts and the salty bacon create an earthy, satisfying vegetable side dish.
Executive Chef John Toulze
Estate and The Girl and the Fig restaurants, Sonoma
4 tbsp. olive oil
1/2 lb. pancetta, diced
6 shallots, halved
2 lb. Brussels sprouts, trimmed, blanched and halved
Salt and pepper, to taste
2 tbsp. unsalted butter
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 glorilee760
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