Brussels sprouts have gotten a bad wrap and it’s not their fault. This braised recipe proves you can love Brussels sprouts. Yes you can.
- 2 cup fresh breadcrumbs
- 2 teaspoon oregano leaves, minced
- 2 teaspoon lemon zest
- 2 pound baby brussels sprouts, washed and trimmed (cut larger ones in two)
- 3 tablespoon unsalted butter
- ½ cup olive oil
- salt and pepper
- 1 cup pancetta, diced into lardons
- 2 tablespoon garlic, peeled and minced
- 3 tablespoon red onion, minced
- ½ cup balsamic vinegar
- 1 cup chicken broth
- 2 tablespoon parsley leaves, chopped
Heat oven to 350 degrees. In a bowl, mix bread crumbs with the oregano and zest. Pour ¼‑cup olive oil onto a cookie sheet, followed by the breadcrumb mixture. Mix well. Toast it in the oven, 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 the Brussels sprouts cut side down, sprinkle with salt and pepper, and saute, until bottoms lightly browned, about 5 minutes. Work in batches until all the sprouts are browned removing them to a plate when finished.
Leave liquids in the pan add the diced pancetta, and saute, tossing frequently, until they begin to brown. Return all the sprouts to the pan and cook over medium high heat until well browned and softened slightly, about 8 minutes more. The pancetta will be crisp. Reduce heat; add red onion and garlic, and saute 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 breadcrumbs on top.