BRAISED BRUSSELS SPROUTS WITH PANCETTA AND TOASTED BREAD CRUMBS
Steps:
- 1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes. 2. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes. 3. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bahawal News
[email protected]I love the way the pancetta and bread crumbs add a crispy texture to the Brussels sprouts.
Muhammad Ammad Khan Usman
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. They were so good!
Malaika Khan
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids loved the Brussels sprouts!
Lily Parvin
[email protected]I've made this dish several times and it's always a hit with my family and friends.
Waheed Soomro
[email protected]These Brussels sprouts were a little too salty for my taste, but otherwise they were good.
donnice johnson
[email protected]I'm always looking for new ways to cook Brussels sprouts and this recipe is a winner! It's easy to make and the results are delicious.
Mushy anifantis
[email protected]This recipe is a great way to use up leftover Brussels sprouts.
makoto naegi
[email protected]I made this dish for a potluck and it was a big hit! Everyone loved it.
Pja Jaman
[email protected]I'm a vegetarian, so I omitted the pancetta. The dish was still very flavorful.
Faten Kasas
[email protected]I'm allergic to nuts, so I used panko bread crumbs instead of toasted bread crumbs. They worked great!
Maliahs Fun House
[email protected]This dish was a little bland for my taste. I think I'll add some more seasoning next time.
Ahmad Abdul
[email protected]I love the combination of flavors in this dish. The Brussels sprouts, pancetta, and bread crumbs are a perfect match.
Omat Kkihm
[email protected]This recipe is a keeper! I'll definitely be making it again.
Galaxy
[email protected]I followed the recipe exactly, but my Brussels sprouts turned out mushy. Not sure what I did wrong.
DUNCAN Grobler
[email protected]These Brussels sprouts were a bit too oily for my taste, but the flavor was good.
Justina Haynes
[email protected]I'm not a big fan of Brussels sprouts, but this recipe changed my mind. They were so good!
Jayann Brown
[email protected]This was my first time cooking Brussels sprouts and they turned out great! The recipe was easy to follow and the dish was very flavorful.
Umair Satti
[email protected]So easy to make and so delicious! I've made this dish several times and it's always a hit.
Irina Vagner
[email protected]I made this dish for a dinner party and everyone loved it. The Brussels sprouts were tender and flavorful, and the pancetta and bread crumbs added a nice crunch.
David Eng
[email protected]These Brussels sprouts were a hit! They were perfectly cooked, with a slight crunch, and the pancetta and toasted bread crumbs added a delicious flavor.