| Eat your vegetables.
Posted: 4/13/2008 8:24:51 AM | I'm starting this forum for yummy mouth-watering vegetable recipes.
Healthy cooking can be fabulous! Who knew people would be asking for seconds...of sauteed fresh brussells sprouts!
--Warm Wit
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Brussells Sprouts
Serves 6-8 people
¼ lb. pancetta cut into ¼ diced pieces, ½ cup
1 Tbs. olive oil
½ c. small-diced carrot
1/3 cup minced shallot (2-3 medium)
1/8 tsp. red pepper flakes
2 lbs. Brussels sprouts, trimmed, cut lengthwise through the core into ¼” slices
Kosher salt & ground pepper
14 oz. low-salt chicken broth
1 bushy 3” sprig fresh thyme
2 Tbs. chopped oil packed sun-dried tomato
1 T. unsalted butter
Finely grated lemon zest
In 12” skillet over medium heat, cook pancetta in olive oil stirring frequently until pancetta has rendered much of its fat and is nicely browned, 4-5 minutes.
Increase heat to medium high, stir in carrot, shallot and red pepper flakes and cook to soften vegetables, 1-2 minutes.
Add sprouts, season lightly with salt and pepper. Stir to cat with the fat and cook stirring until the sprouts wilt slightly and a few brown lightly, 2-3 minutes.
Add the broth and thyme, cover with lid slightly ajar and adjust heat to a lively simmer. Cook sprouts until they’re just barely tender, 4-6 minutes.
Remove lid, increase heat to medium high & cook, stirring frequently, until all liquid has evaporated and sprouts are quite tender, but NOT mushy, about 3 minutes.
Off the heat stir in sun-dried tomatoes, butter, and lemon zest. Season to taste with salt and pepper. | |
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