Nov 20, 2015 10:00 AM

Author: Cancer Learning Center


 

Serves 6

  • 1 lb. Brussels sprouts, stem ends removed
  • 1/4 lb. pancetta, cut into 1/4″ strips
  • 1/2 c. fresh cranberries
  • 1/4 c. honey wine vinegar or apple cider vinegar
  • 3 tbsp. granulated sugar
  • 1/4 c. butter
  • Salt and pepper to taste

In large saucepan, bring 5 cups water to a boil. Add large pinch of salt. Add sprouts and cook until fork tender. Drain sprouts, then quickly place in bowl of ice water to stop cooking and keep sprouts green.

In large sauté pan over medium-high heat, cook pancetta until crisp. Remove with slotted spoon and drain on paper towel, leaving extra fat in pan. Add Brussels sprouts and cook for 3 minutes. Add cranberries and continue to cook until berries begin popping. Add vinegar and scrape up browned bits with wooden spoon, allowing vinegar to reduce slightly.

Return pancetta to pan. Sprinkle sugar over sprouts, cranberries and pancetta. Cook until sugar melts and begins to caramelize. Add butter. Season to taste with salt and pepper.

Recipe courtesy Harmons Grocery. Learn about the Cancer-Fighting Foods Shopping List created by HCI and Harmons. 


Cancer Learning Center

Huntsman Cancer Institute
cancerinfo@hci.utah.edu

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