BRUSSELS SPROUTS WITH PANCETTA, BALSAMIC VINEGAR AND PARMESAN
Provided by Tyler Florence
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set the temp on a deep fryer to 350 degrees F.
- Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl.
- Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan.
- Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well.
- Deglaze with the balsamic vinegar and reduce by half, about 5 minutes.
- Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes.
- Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat.
- Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top.
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Atif Ali Official
[email protected]Avoid this recipe at all costs!
sharon kagabane
[email protected]I'm giving this recipe one star because I couldn't even finish it. The Brussels sprouts were inedible.
Zareen Tasnim Adiba
[email protected]This recipe is a waste of time. The Brussels sprouts were tough and the balsamic vinegar was too acidic.
Angela Weeks
[email protected]I would not recommend this recipe. The Brussels sprouts were mushy and the pancetta was too greasy.
Tom Wilkinson
[email protected]I thought this recipe was just okay. The Brussels sprouts were a bit bland.
Stephy Katediva061
[email protected]The Brussels sprouts were a bit overcooked for my liking, but the flavor was still good.
Titus Burabaritekpe
[email protected]I wasn't a big fan of the balsamic vinegar. I think it overpowered the other flavors.
SAFRAN VIP
[email protected]These Brussels sprouts were a bit too salty for my taste, but I think that's because I used too much pancetta. Next time I'll use less.
Rehman Ghafoor
[email protected]I followed the recipe exactly and the Brussels sprouts turned out perfect. I highly recommend this recipe!
Leon White
[email protected]Delicious! I'll be making this again soon.
Damilare Joseph
[email protected]I'm always looking for new ways to cook Brussels sprouts and this recipe definitely hit the spot! The pancetta and balsamic vinegar added a lot of flavor.
Aliye Roba
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Kaled Vai
[email protected]My kids loved these Brussels sprouts! They said they were the best they've ever had.
jibon Chandra
[email protected]These Brussels sprouts were so easy to make and they turned out so delicious. I will definitely be making this recipe again and again.
Jason Darwen
[email protected]I wasn't sure how I would like Brussels sprouts with pancetta and balsamic vinegar, but I was pleasantly surprised! The flavors all worked together really well.
Mostafa Bdiouy
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor of the pancetta and balsamic vinegar.
Samir khadka
[email protected]These Brussels sprouts were a hit! They were perfectly roasted and the pancetta added a nice salty flavor. The balsamic vinegar and Parmesan cheese were the perfect finishing touches.