SAUTEED BRUSSELS SPROUTS
I served these to a room full of Brussels Sprout haters.... they were shocked that the side dish they were raving about was actually a food they thought they disliked! The majority of the preparation work comes in removing the core and pulling the Brussels sprout layers apart. This is well worth the effort, as the tender leaves cook quickly and evenly to a beautiful bright green color, lightly glazed with olive oil and bits of crisp pancetta.
Provided by NcMysteryShopper
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice each Brussels Sprout in half and remove the core; gently pull the layers of leaves apart.
- Heat a large sauté pan and add the Olive Oil and Pancetta; render the fat from the Pancetta, until it is lightly crispy; remove Pancetta and reserve.
- Add the Onions and cook until translucent, about 5 minutes; add Butter and swirl to melt; add Brussels Sprouts and 2 tablespoons of Water.
- Sauté over medium eat, tossing to coat; cook until leaves are tender and bright green, about 6-98 minutes; season to taste with Salt and freshly ground Black Pepper; fold in the reserved Pancetta and serve immediately.
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Aneyseia Sinard
[email protected]I followed the recipe exactly and the Brussels sprouts were still tough and bitter. I'm not sure what I did wrong.
Umer King
[email protected]I've made this recipe several times and it's always a hit with my family. The Brussels sprouts are always tender and flavorful, and the bacon and balsamic vinegar add a really nice touch. I highly recommend this recipe!
Rajon Raj
[email protected]These Brussels sprouts were delicious! I made them exactly as the recipe said and they turned out perfect. I served them with roasted chicken and they were the perfect side dish. I'll definitely be making them again soon.
ant345_edits
[email protected]I'm not a fan of Brussels sprouts, but I tried this recipe and I was pleasantly surprised. The sprouts were tender and flavorful, and the bacon and balsamic vinegar added a really nice touch. I'll definitely be making them again!
Terra Bundance
[email protected]This recipe is a keeper! The Brussels sprouts were cooked perfectly and the bacon and balsamic vinegar added a delicious flavor. I served them with grilled salmon and the combination was perfect. I'll definitely be making this dish again.
Amarachukwu Okonkwo
[email protected]I'm not sure what I did wrong, but my Brussels sprouts turned out really bitter. I think I might have cooked them for too long.
Dewasmika Costha
[email protected]These Brussels sprouts were so easy to make and they tasted amazing! I served them with roasted chicken and mashed potatoes, and everyone loved them. I'll definitely be making them again soon.
Yellowomg
[email protected]Meh.
Rupa Chowdhury
[email protected]I've tried sautéing Brussels sprouts before, but they always turned out bitter and mushy. This recipe was different! The sprouts were tender and flavorful, and the bacon and balsamic vinegar added a really nice touch. I'll definitely be using this re
Mop Kike
[email protected]These Brussels sprouts were delicious! I made them exactly as the recipe said and they turned out perfect. The only thing I would change is to add a little bit more salt and pepper to taste.
AS Daluwer
[email protected]I'm not a huge fan of Brussels sprouts, but I actually really enjoyed these. The sautéing brought out their natural sweetness and the bacon added a nice smoky flavor. I'll definitely be making these again!
Nathan Perea
[email protected]These Sautéed Brussels Sprouts were a hit with my family! They were so easy to make and had a delicious flavor. I served them as a side dish with chicken and mashed potatoes, and they were the perfect addition to the meal.