Brussell Sprouts with Pancetta

INGREDIENTS

• 1 ½ cups fresh bread crumbs
• 2 teaspoons thyme leaves
• 6 tablespoons extra virgin olive oil
• 4 tablespoons unsalted butter
• 907g baby brussels sprouts, washed and trimmed (cut larger ones in two)
•  Salt and pepper
• 170gpancetta in small dice (1 1/2 cups)
• 3 tablespoons minced shallots
• 1 tablespoon minced garlic
• ½ cup balsamic vinegar
• ½ cup veal stock or rich chicken broth, more if needed
• 2 tablespoons chopped parsley

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  Nutritional Information

PREPARATION

1. 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.
2. 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.
3. 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.

Hot and Spicy Roasted Sprouts

• brussel sprouts, root ends trimmed, halved if large
• 2 tablespoons honey
• 2 teaspoons sriracha
• Lime juice
• salt
• oil

par boil sprouts for 5 mins

Preheat the oven to 190c.

In a small bowl, combine honey and sriracha. Taste and adjust for spice level.

Add lime juice and stir to combine.

When the sauce has the perfect balance of spice, sweetness, and tartness, transfer it to a larger bowl and add sprouts.

Toss to combine.

 Transfer sprouts to a rimmed baking sheet in a single layer, and drizzle remaining sauce overtop.

Sprinkle with salt (a couple big pinches will be plenty), and drizzle the oil overtop. Bake for 25-30 minutes, depending on your oven, until sprouts are fully crisped outside, and soft but not mushy within. Serve immediately.