Photo: Bacon-Braised Brussels Sprouts Recipe
Ingredients
- 1 1/2 pounds Brussels sprouts, washed,and cut in half
- 4 ounces (about 1/2 cup) bacon, cut into small squares
- 1 clove garlic, peeled and smashed, plus 2 cloves, roughly chopped
- 4 sprigs thyme, plus 2 sprigs thyme, leaves only, chopped
- 2 cups low-sodium chicken stock
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 1/2 cup grated Parmigiano-Reggiano
- 1 cup panko bread crumbs
- 2 sprigs rosemary, leaves only, chopped
- Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.
Take a large pan and set over medium-high heat. Add bacon and cook 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 a splash of vinegar and reduce until syrupy, 2 to 3 minutes.
After Brussels sprouts are done cooking, put them in oven safe dish. In sheet tray and toss bread crumbs with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper. Sprinkle bread crumb mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.
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By april_camp1
OTTUMWA, IA
on July 18, 2012
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I have made this recipe several times and love it everytime. I usually skip the bread crumbs but otherwise follow the recipe.
By SweetAndSaltyMe...
Cleveland, OH
on April 25, 2012
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To get brussel sprouts right, you have to put in a little effort. This takes some time but WELL worth it. Although the recipe is excellent as is, I like to eat low-carb so I skipped the panko the second time around and it was just as yummy.
By 68 Chevelle Girl
Brooksville, FL
on January 22, 2012
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I have never had brussel sprouts before and frankly, quite hesitant to make them, but very excited after I completed the recipe. It looked really enticing with the colors and smells and tasted fantastic. Don't know why I waited so long.
This recipe was very easy. I absolutely love following Tyler Florence's cooking style. Have done so for about 7 yrs. now. His recipes make me look like a great cook. Thank you Tyler!
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