This brown butter brussels sprouts salad is made with cooked brussels sprouts, pancetta and arugula and drizzled with the most delicious balsamic brown butter dressing.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
1 cup (4 oz.) pancetta
2 tbsp olive oil
2 cups brussels sprouts, chopped
3 tbsp shredded parmesan cheese
1 heaping cup arugula
for the dressing:
1/4 cup unsalted butter
1 tsp balsamic vinegar
Cook the pancetta in a large nonstick skillet. Once it’s cooked, use a slotted spoon to remove the pancetta but save the grease. Place pancetta in a bowl and set aside.
Add olive oil to the skillet, then cook the brussels sprouts in the skillet over medium-high heat until they’re browned to your liking. Pour brussels sprouts and remaining oil into the bowl with the pancetta, then sprinkle cheese over top and stir to combine.
Next, make the dressing. Melt butter in a saucepan over medium heat until browned, stirring occasionally. Be careful not to burn it! You want it to be a golden brown color. Pour butter into a bowl, then add the balsamic; stir to combine, then drizzle HALF of it over top of the brussels sprouts mixture.
Pour mixture out onto a plate or into a large bowl, then top it with the arugula. Drizzle arugula with the rest of the brown butter.
Keywords: brussels sprouts salad, brown butter brussels sprouts