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Sunday, January 22, 2017

Baked Brussels Sprouts with Bacon

1 package fresh brussels sprouts
1 Tablespoon minced garlic
1/2 cup shallots, cut into rings
4 slices pancetta, cubed or 5 slices bacon, fat cut off, cooked and chopped
1/2 lb mushrooms, rinsed and stems chopped off
Olive Oil
1/4 cup Cooking wine
Salt and Pepper to taste

Blanch the fresh sprouts for 3 minutes in boiling water, then plunge them into an ice bath to stop the cooking process. This helps the sprouts retain their beautiful green color.

Saute the shallots, garlic and pancetta (or bacon) in olive oil and cooking wine until the shallots are translucent.

Remove the brussels sprouts from the ice bath, rinse them then slice them in half lengthwise.

Arrange the sprouts and the mushrooms in a large baking dish. Pour the shallot mix over the sprouts and stir to coat.

Bake for 30-40 minutes. The lower end of the baking time gives the sprouts more crunch. It’s up to you how you like your texture

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