Making Brussels sprouts sexy
This recipe comes to us from Chrysta Wilson, author of bestselling cookbook Kiss My Bundt. Sure, this chef is known for her creative cake recipes and Southern desserts but she also knows a thing or two about savory foods. And Brussels sprouts happen to be among her favorites.
Now, the thought of green vegetables might not conjure the idea of steamy nights of passion. But Brussels sprouts are actually packed with nutrients beneficial to your libido and overall health. Here, Chrysta combines them with the spark of salt from pancetta, a savory trinity of garlic, shallots and onion and a kiss of sweet balsamic glaze to add sensual flavor and textural impact. Think veggies can’t be sexy? Think again!
Balsamic Glazed Brussels Sprouts with Pancetta
For the Brussels Sprouts
- 10 oz brussels sprouts cleaned and halved
- 2 cloves garlic minced
- 1 tbsp minced shallot
- 1/2 small red onion diced
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
- 1/3 cup of diced pancetta you can substitute bacon
- 3 tbsp balsamic glaze/syrup*
- 2 tsp olive oil
For the Balsamic Glaze
- 1 cup balsamic vinegar * the balsamic syrup
For the balsamic glaze
- First, make the balsamic glaze. Pour balsamic vinegar into a small sauce pan.
- Bring to a boil, and once it boils, drop to low and simmer.
- You'll cook it down until it's thickened to the consistency of maple syrup. (Yields 1/2 c glaze.) Set aside to cool until you are ready to make the sprouts.
To make the Brussels sprouts
- Preheat oven to 400 degrees. Lightly coat a baking sheet with olive oil (or a Pam spray works as well).
- In a large bowl, combine all ingredients, making sure to coat the sprouts in the oil/balsamic glaze mixture.
- Pour sprouts mixture on a baking sheet.
- Bake sprouts for 23-25 minutes, or until tender.
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