2Tablespoonsextra virgin olive oilplus more as needed
1 ½poundsmedium Brussels sproutsends trimmed and halved
1/2teaspoonKosher salt
1/2freshly ground black pepper
zest of 1 lemon
1/4cuppistachiosroughly chopped
Instructions
Make the agrodolce sauce: In a small saucepan, bring red wine vinegar, honey and chile to a boil over medium heat. Reduce the heat and simmer until syrupy 8-10 minutes. It will continue to thicken as it cools. Set aside.
Heat a large, heavy-bottomed skillet over medium heat (preferably cast iron) and add the pancetta. Sauté until fat melts and pancetta becomes crispy and golden, about 5 minutes. Transfer the pancetta with a slotted spoon to paper towels.
Next, add the shallots to the pan and sautée until crispy and golden about 5 minutes and transfer to plate with the pancetta.
Add the 2 tablespoons oil to the pan. Once oil is hot but not smoking, add sprouts in one layer, flat-side down. If cooking a larger batch, use 2 skillets, or cook the sprouts in 2 batches, adding oil between batches as needed. Do not add too much oil, you want a thin layer of oil or the sprouts will not get crispy. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Allow the sprouts to turn golden-brown without burning and then flip to lightly brown on the other side. Cook, until crispy on both sides, for a total of about 8-10 minutes. Taste a sprout for doneness and for seasoning. If you prefer it a little more tender, cook for another few minutes. Add pinch more salt if necessary but keep in mind the pancetta is salty.
Place the pancetta and shallots back in the pan and add the lemon zest. Toss gently.
Transfer to serving bowl or platter and scatter the pistachios over top. Drizzle with the agrodolce sauce and serve immediately.