I love brussel sprouts and my mother-in-law sent me a recipe from a magazine for the same! I recently had something like this at one of the local spots in town, and unfortunately, they undercooked them. So, I tried the recipe, adjusting for only two eating these little gems. Now let’s head out into the kitchen!
Ingredients
12 medium sized brussel sprouts
1/3 cup of pancetta, chopped into chunks
2 cloves of garlic finely chopped
1 TBS extra virgin olive oil
1/2 cup of finely shredded asiago
First wash the sprouts and then trim up the leaves, then slice them in half lengthwise. Parboil the brussel sprouts until the color becomes a bright green, then drain and rinse with cold water to stop the cooking.
In a saute pan, add the pancetta
and heat over medium high heat until the bit of fat renders out of the meat. Then add the brussel sprouts, olive oil and the garlic and saute until the brussel sprouts are just tender. Place these in a serving dish and top with the asiago. Then serve it up!A note on this recipe: It was easy to do and the flavors were great! However, next time I try this I think I will roast the brussel sprouts in the oven instead, cooking them at 350 for about 30 minutes.
I normally do not like brussel sprouts but I must admit you have made this recipe sound delectable! May just have to give the little guys another chance:>)
It is usually the case that someone has been served brussel sprouts that have been overcooked that turn folks off! Give this a try as the flavor is very mild. If you like cabbage, these actually taste better than that when cooked this way!
I love cabbage so now you definitely have me hooked!
Let me know if you try it and how well you liked it! Hugs and happy new year Sharla!
Delish!!!
I have never thought to put cheese on brussels sprouts…I’ll be trying it soon.
I love brussel sprouts and am anxious to try this recipe. Thanks! 🙂
Try roasting rather than the pan frying that I did…let me know how this turns out!
I typically roast mine so will do! I also roast my cauliflower and enjoy it much better this way. 🙂
Will have to try roasting cauliflower!
yum yum!
I like Brussels Sprouts too, and this looks like a wonderful way to prepare them, especially if we ketches as you suggest. Tell me though about asigo – some type of cheese, but I’ve never heard of it?
Asiago is a hard cheese similar to Parmesan cheese, but it has a nuttier flavor than Parmesan which is really mild. I use this cheese to change up recipes that call for Parmesan.
Although I am not a sprouts fan your photos make them look good.
You are missing out on a wonderful gift of nature!