(Ph)ood


Caramelized Brussels Sprouts with Pancetta
March 28, 2011, 3:16 pm
Filed under: Salad, Side Dish, Vegetable | Tags: , , , ,

This is a more of a continuation of the last post than a new post.  This brussels sprouts dish provided a healthy complement to the white truffle mac ‘n’ cheese.  It was an addition that I was hoping would be used to provide a simple and alternative flavor to the rich, creamy flavors of the mac ‘n’ cheese.

My delicious meal of white truffle mac ‘n’ cheese, brussels sprouts, bread and wine was complemented by the wonderful personalities and conversations of/with Saoirse and Ciara Owens and Juan Graham.  It was a great and relaxing way to end the weekend.

Caramelized Brussels Sprouts with Pancetta (from Food & Wine)

I feel redundant, but this is a straightforward recipe.  Believe it or not, three pounds of brussels sprouts do fit in one pot of boiling water.  Lastly, I have one addition and one suggestion for you.  The addition: increase the sun-dried tomatoes to roughly 10 ounces and add 1/4 cup of toasted pine nuts to the final product.  Toast pine nuts over moderate heat, no oil required.  The suggestion: The recipe states to cook the brussels sprouts, cut side down, with 1/4 cup olive oil over high heat until slightly browned.  I can’t believe anyone has a pan big enough for 3 lbs of brussels sprouts to be facing down on the pan.  So either divide the oil and brussels sprouts in three batches or forgo the requirement that they all lay cut side down.  I learned by doing and therefore needed to use additional olive oil which resulted in a final product that had slightly too much olive oil.