Ever since roasting or braising of brussels sprouts became popular, this veggie has gained a lot of attention. Prior to it being boiled (to death) these little balls of mini cabbage were not pleasantly taken to. They certainly have earned their place on the table now, especially when prepared with pancetta or bacon, seared to a golden crust and topped with toasted nuts and a soft melting cheese.
When selecting your brussels sprouts always look for tightly closed sprouts. I prefer those on the smaller size as cut in half they cook quickly becoming tender on the inside as well. I find that the larger ones do have a tendency to be bitter but if only larger sprouts are available, I will cut those in quarters. I vary my preparation year to year depending on whether or not my oven has room to roast them or use the stove top for quick sauté and braising. Sometimes I’ll use a stronger cheese to top them like gorgonzola or smoky Gouda but with my menu this year, I’ve opted to use shaves of parmesan that will lightly flavor and soften.
They are best served hot. To prep ahead for this dish I’ll have my nuts toasted ahead of time and set aside. The brussels sprouts can be trimmed and lightly drizzled with olive oil and kept in the refrigerator until needed. On a side note, I’m always excited to learn new things. If you happen to grow your own brussels sprouts, David at The Gastronomic Gardener braises the large leaves as greens. Talk about using every part of the plant!
Braised Brussels Sprouts with Pancetta, Pecans and Parmesan
¼ cup diced pancetta
2 lbs. fresh Brussels sprouts, stem cut off and trimmed of outer leaves
2 medium shallots, chopped fine
2 cloves garlic, minced
1 cup turkey stock or low sodium chicken broth
2 tablespoons butter
Kosher salt and freshly ground pepper to taste
½ cup pecans, toasted and chopped
Shaved Parmesan Cheese
In a large skillet, sauté the pancetta until crisp over medium heat. Remove and set aside. Add in the Brussels sprouts and allow to sauté until golden before turning. Do not cook over high heat to avoid burning. If pancetta did not release enough fat, add a bit of olive oil. Add in the shallots and garlic and continue to cook a few minutes until the shallots are soft. Pour in the turkey stock and allow to simmer for about 10 minutes or until a knife inserted in the sprout feels tender. Finish by adding in the 2 tablespoons of butter and the pancetta. Salt and pepper to taste. Remove to a warmed bowl and top with the toasted pecans. Serves 8-10.
These brussels sprouts are part of my Thanksgiving Countdown. If you’d like to share your favorite veggie recipes for Thanksgiving, please use Linky Tools below.
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