Even if you don’t like Brussels sprouts, if you add bacon, cheese and pine nuts, you’ll learn to love them!
Ingredients
- 1½ pounds Brussels sprouts, washed, and cut in half
- 4 ounces (about ½ cup) bacon, cut into small squares
- 1 clove garlic, peeled and smashed
- 4 sprigs thyme
- 2 cups chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons balsamic vinegar
- ½ cup grated Parmigiano-Reggiano
- 1 cup panko bread crumbs
- ⅔ cup pine nuts
- 2 sprigs rosemary, leaves only, chopped
- 2 sprigs thyme, leaves only, chopped
- 2 cloves garlic, roughly chopped
- Extra-virgin olive oil
Method
- Take a large pan and set over medium-high heat. Add bacon and cook just 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 vinegar and reduce until syrupy, 2 to 3 minutes. Transfer Brussels sprouts to serving dish.
- Toss bread crumbs with cheese, pine nuts, rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Brown mixture in pan.
- Top Brussels sprouts with bread crumb mixture.
I used pre-washed and pre-cut Brussels sprouts. I also used jarred garlic for both in cooking the Brussels sprouts and in the breadcrumb mixture.
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