adapted from Tyler Florence/Ocean Spray recipe
INGREDIENTS:
1 package Citterio Pancetta
1 package Citterio Pancetta
1 lb. baby brussel sprouts, leaves separated
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons shallots, finely chopped (or onion as substitute)
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
salt and freshly ground black pepper to taste
1/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3 tablespoons shallots, finely chopped (or onion as substitute)
1 clove garlic, minced
2 tablespoons balsamic vinegar
1/4 cup chicken stock
salt and freshly ground black pepper to taste
Nobody likes Brussel Sprouts when they are growing up! And very few people give them a second chance. I found this recipe and knew I had to try it. It can be served as a salad, appetizer, or even a side-dish and will change the way you look at brussel sprouts, I promise!
First, the most difficult and time consuming part: de-leaf the brussel sprouts! Much like a head of lettuce, you want to remove the leafy parts of the brussel sprouts and set them aside for the dish. I usually cut them in half, and proceed to de-leaf, removing the harder white parts and discard.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients. .
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.
Enjoy! -John
Linked at: http://eatathomecooks.com
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