BRUSSELS SPROUTS WITH PANCETTA
This recipe came to The Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
Provided by Amanda Hesser
Categories quick, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 26 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 7 grams, TransFat 0 grams
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Ogbonna Confidence
[email protected]This recipe was a bit too bland for my taste. I think I'll add some more herbs and spices next time.
M Khan
[email protected]I made this dish for a dinner party and it was a big hit! Everyone loved the combination of flavors and textures.
sarah matlook
[email protected]This was my first time cooking Brussels sprouts and I'm so glad I tried this recipe. It was so easy to follow and the sprouts turned out perfectly. I will definitely be making this again.
Abbigail Mccalister
[email protected]I'm not a big fan of Brussels sprouts, but I actually really enjoyed this dish. The pancetta and the balsamic vinegar really helped to balance out the flavor of the sprouts.
Justo Kiteto
[email protected]Meh.
Md Hasan ClD
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The Brussels sprouts are always perfectly roasted and the pancetta adds a wonderful flavor.
Adwoa Pretty
[email protected]Not bad, but not great either. The Brussels sprouts were a bit too charred for my taste.
Some Happiness
[email protected]Delicious! I followed the recipe exactly and it turned out perfectly. Even my kids, who don't usually like Brussels sprouts, loved this dish.
R≈´dolfs Stankus
[email protected]Easy to make and very tasty. I used pre-cooked pancetta and it worked out great. Will make again!
Ghh Ggg
[email protected]This dish was absolutely delicious! The Brussels sprouts were perfectly roasted and the pancetta added a wonderful salty and savory flavor. I will definitely be making this again!