s CRISPY "FRIZZLED" BRUSSELS SPROUTS WITH PANCETTA & WALNUTS ****
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s CRISPY "FRIZZLED" BRUSSELS SPROUTS WITH PANCETTA & WALNUTS ****
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Instructions *** 3-19-21 joellyn made this, used small sprouts, joellyn does not use much salt when she cooks, but these were good and different BUT way too salty, so... *** | Chef Anne Burrell by Chef Anne Burrell 06:00 AM, November 22, 2019 We're sorry, but a problem is preventing your video from playing. Embed CodeRestart Playing How To Make Crispy "Frizzled" Brussels Sprouts With Pancetta & Walnuts By Chef Anne Burrell Chef Anne Burrell makes a one-pan dish of Brussels sprouts and pancetta, and brings out the best of both. Check out more of Anne's favorite Thanksgiving recipes: Maple-Pumpkin Bread Pudding Pumpkin Soup With Allspice Whipped Cream & Fried Leeks Ingredients Extra-virgin olive oil 1 clove garlic , smashed Pinch crushed red pepper ¼ pound pancetta, cut into ¼-inch dice ½ cup walnuts, coarsely chopped 1 pint Brussels sprouts, stemmed and leaves pulled apart Kosher salt Yield Serves: 4 Preparation Coat a large sauté pan with olive oil, and place over medium heat. Add garlic and red pepper flakes, and cook until garlic has turned golden brown, 2 to 3 minutes. Remove and discard the garlic, then add the pancetta and walnuts. Cook until pancetta is crisp and brown, 5 to 6 minutes. Add Brussels sprouts and toss to combine. Season with salt, cover, and cook until sprouts have wilted, 2 to 3 minutes. Remove lid, increase heat to medium-high, and let leaves brown and "frizzle" (translation: get crispy) 8 to 10 minutes more. Season with more salt, if needed. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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