Friday, September 24, 2010

TF's Bacon-Braised Brussels Sprouts

1 1/2 pounds Brussels sprouts, washed,and cut in half
4 ounces (about 1/2 cup) bacon, cut into small squares
1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
2 cups low-sodium chicken stock
kosher salt
freshly ground black pepper
3 T balsamic vinegar
1/2 cup grated parmigiano-reggiano
1 cup panko bread crumbs
2 sprigs rosemary, leaves only, chopped
extra virgin olive oil

Preparing the Brussels sprouts:
Preheat oven to 350 degrees F.

Take a large pan and set over medium-high heat. Add bacon and cook until fat renders 2 to 3 minutes. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized. Add stock and reduce heat to a simmer. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender. Remove lid and add a splash of vinegar and reduce until syrupy, 2 to 3 minutes.

After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.

Serves 4


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