It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.
- 1 ½cups fresh bread crumbs
- 2teaspoons thyme leaves
- 6tablespoons extra virgin olive oil
- 4tablespoons unsalted butter
- 2pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
- Salt and pepper
- 6ounces pancetta in small dice (1 1/2 cups)
- 3tablespoons minced shallots
- 1tablespoon minced garlic
- ½cup balsamic vinegar
- ½cup veal stock or rich chicken broth, more if needed
- 2tablespoons chopped parsley
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium
- 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.