Brussel sprouts are a member of the Brassicaceae family of vegetables and are closely related to kale, cauliflower, and mustard greens.
These cruciferous vegetables resemble mini cabbages and are typically cut, cleaned, roasted, or braised to make a veggie side dish or main course.
Brussels sprouts boast high levels of many nutrients and have been linked to several health benefits. Brussel sprouts are rich in vitamin K, C, and A as well as folate and magnesium.
You may have tried my roasted brussel sprouts with bacon and garlic. The Brussel sprouts in that recipe are oven-roasted and then drizzled with a balsamic vinegar glaze.
This recipe uses a braising technique to prepare the Brussel sprouts with balsamic and a vegetable or chicken stock. Braising is a technique that begins by sautéing the meats or vegetables until browned, then adding a liquid such as stock or wine to the skillet.
The heat is then reduced while the vegetables or meats cook slowly infusing them with the flavors of the stock and in this case the balsamic, the shallots, and the garlic. You will also add diced bacon or pancetta to the brussels sprout mixture. Pancetta is a salt-cured pork belly that adds depth and character to foods.
While the sprouts cook for about 20 minutes or until tender, you can prepare the breadcrumbs. I like to use Italian breadcrumbs. However, if you have stale bread, it is always preferable to make your own breadcrumbs. Spread the breadcrumbs on a sheet pan and drizzle with olive oil.
Toast the breadcrumbs and the dried thyme until golden. Once the breadcrumbs reach the right color, remove from the oven and set them aside.
Remove the cooked Brussel sprouts from the skillet and place them in a bowl or a platter. Serve immediately.
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