Brussel Sprout Salad with Pancetta and Cranberries

Brussel Sprout Salad with Pancetta and Cranberries
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6 ounces pancetta, cut into small dice (1 1/2 cups)
2 pounds baby brussel sprouts, leaves separated
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons shallots, finely chopped
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
4 slices of white bread, cut into cubes and made into croutons
kosher salt and freshly ground black pepper


In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy. Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients. Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes. Season to taste with salt and freshly ground black pepper then serve.

Servings 4 to 6

Recipe courtesy of Tyler Florence.


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Brussel Sprout Bomb

Evelyn O'Neal from Schenectady , NY

Everyone LOVED this recipe.


Stephanie from Santee, CA

My family loved this recipe! Everyone was raving about it. I made it for Christmas and this was by far the favorite dish.


Anonymous from Berlin, NJ

made this for thanksgiving and the family loved it. it was the only side dish that had only 1 serving left over. Even the people that do not like brussel sprouts said they liked it.



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Brussel Sprout Salad with Pancetta and Cranberries


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