Stopping to Smell the Coffee Beans


Tuesday, April 20, 2010

The only B.S I'll put up with: Brussel Sprouts

dish: Pancetta Brussel Sprouts
tunes: half mast by Empire of the Sun

I love my greens. Broccoli, green peppers, spinach -- give it to me. Nick on the other hand has a hard time eating fresh greens so we had to do a little research in finding the perfect and most delicious brussel sprout recipe for him. Of course the one Nick found had Italian bacon in it. Oh, men.

We had a blast cooking this tasty treat. It's so simple and we ate the entire dish in 1 setting; it serves 8-10. We don't mess around.

watch our video!

Pancetta Brussel Sprouts

by @TylerFlorence
(Serves 8-10)

2 lb. brussels sprouts, trimmed and halved
¼ lb. pancetta, diced
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp chicken broth
½ cup panko (Japanese bread crumbs)
½ cup shredded Parmesan cheese
Salt and pepper to taste

1 Heat oven to 425°F. In large bowl toss brussels sprouts with pancetta, garlic and olive oil. 2 Spread vegetables in single layer in 15" x 10" x 2" baking dish. Roast for 25 minutes or until brussels sprouts are fork-tender. 3 Stir in balsamic vinegar and chicken broth. Sprinkle with panko. Return to oven for 5 minutes. 4 Remove from oven and stir in cheese. Season with salt and pepper to taste.


habibtisarah said...
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Anonymous said...

look delicous