AGGHHhh! I so dislike Brussels sprouts — except these! Probably because they have so many other flavors going on … I hope you like them TOO!!!
braised Brussels sprouts
- 1 pound Brussels sprouts
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 ounce pancetta, diced
- one recipe Tuscan herbs (recipe follows)
- freshly ground black pepper
- 1 teaspoon honey
Choose a large pot, big enough to hold all of the Brussels sprouts. Add enough water to cover the sprouts and bring the water to a boil. Meanwhile, trim sprouts, removing the root ends and any bruised outer leaves. When the water begins to boil, add 1 teaspoon salt and the sprouts. Cook for 10 minutes, then drain well.
While the sprouts are cooking, heat a large skillet over medium-high heat. Add the butter and olive oil. When butter has melted and is sizzling, add the pancetta, and onion if you are using that in place of the Tuscan herbs (do not add the herbs here). Cook until the pancetta begins to brown, 1 to 2 minutes. Add the drained Brussels sprouts, sprinkle the Tuscan herbs over and season with black pepper. Add the honey. Toss to combine. Add enough water to the skillet to come halfway up the sprouts, about ½ cup. Cover and cook 10 minutes, stirring occasionally, until all of the liquid has evaporated and the sprouts have begun to brown.
Makes about 6 servings.
Make ahead note: You may make these several hours ahead. When ready to serve, just return the pan to the heat until sprouts are warmed through.
- 2 cloves garlic
- 3/4 teaspoon salt
- 1/2 teaspoon fresh rosemary
- 1/4 teaspoon chili flakes
- 1 teaspoon fresh parsley
On cutting board, smash the garlic. Sprinkle with salt and smash to a paste. Top with rosemary, chili flakes and parsley, mince until fine. To preserve this herb mixture, let dry on cutting board overnight, then place in an airtight container. Use within 3 months.