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Orema · 10-26-2016, 10:00 AM

This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep.

Featured in: Thanksgiving Dinner, With 12 Chefs On The Side.

Ingredients
1 ½ cups fresh bread crumbs
2 teaspoons thyme leaves
6 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)
Salt and pepper
6 ounces pancetta 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

Preparation
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.

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.

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.

Nutritional analysis per serving (6 servings)
506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium

Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

10-26-2016, 10:00 AM	#440
Orema Superlative Soul Sister How Do You Identify?: Lesbian stone femme Preferred Pronoun?: She, her Relationship Status: Single Join Date: Dec 2013 Location: Cottage of Content Posts: 13,041 My Photo Gallery Thanks: 41,090 Thanked 34,126 Times in 8,604 Posts Rep Power: 21474860	Brussels Sprouts With Pancetta This recipe came to (The New York)Times in 2003 from Suzanne Goin, the Los Angeles restaurateur whose braised vegetables are a hallmark of her cuisine. It is a marvelously flavorful dish, rich with garlic and salty pancetta. It is one to keep. Featured in: Thanksgiving Dinner, With 12 Chefs On The Side. Ingredients 1 ½ cups fresh bread crumbs 2 teaspoons thyme leaves 6 tablespoons extra virgin olive oil 4 tablespoons unsalted butter 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two) Salt and pepper 6 ounces pancetta 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 Preparation 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. 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. 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. Nutritional analysis per serving (6 servings) 506 calories; 34 grams fat; 10 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 13 grams protein; 39 milligrams cholesterol; 858 milligrams sodium Note: The (nutritional) information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.