I was sitting down to dinner a couple of months ago with some dear school friends and we all agreed that brussel sprouts were our least favourite vegetable. All for different reasons, mine was the fact that we were forced to eat them as children. Our vegetable garden seemed to produce them in overabundance every season, consequently I had to endure them on my dinner plate at least once a week. The taste was the worst I had ever experienced and to make things even worse I used to find the occasional bug(s) hidden inside their leaves. I declared Brussel Sprouts my Vegetable Enemy Number 1.
So fast forward to last night. I was out to dinner with some friends in New York and we ordered brussel sprouts as a side. I am always happy to retry food I dislike in the hope that I might now like it – seeing as I am older (and more mature of course). Anyway, I was floored – these brussel sprouts were sensational. They were the highlight of my meal and that is saying alot because everything I ordered was outrageously good.
So I spent the better part of this morning looking through recipes and I stumbled across this one from Sunday Suppers. It’s not quite the brussel sprouts of last night but I will certainly be making it again and better still – I can now cross brussel sprouts off my ‘I would rather eat dirt’ list.
1 cup fresh bread crumbs
2 teaspoons thyme leaves
2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling
4 tablespoons unsalted butter
900 grams/2 pounds small brussels sprouts, washed and trimmed
Salt and pepper
170 grams/6 ounces pancetta in small dice (1 1/2 cups)
3 tablespoons minced eschalots (shallots for the USA)
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed
2 tablespoons chopped parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with a couple glugs of 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 7 to 10 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 to 15 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 20 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.
Source: Sunday Suppers
© 2010, Michelle. All rights reserved.
