Posted in Recipes
I was looking for a warm, fall-ish dish to make for a pumpkin-carving party and came across a recipe for brussels sprouts. There are million brussels sprouts recipes online and I liked this one because it combines pancetta and blue cheese and is served warm. It seemed perfect. There are variations of this recipe that call for regular bacon or walnuts, roasting instead of sauteing. This recipe was delicious and it would be great served as a side dish.
The Huffington Post’s Food section included this recipe from the Suburban Gourmet (@suburbangourmet)
Brussels Sprouts with Pancetta, Garlic, Pine Nuts and Blue Cheese
1 Pound Brussels Sprouts, trim bottom and cut in half
2 to 3 tablespoons olive oil
4 to 6 cloves of garlic, peeled and sliced
salt and pepper
4 oz. Pancetta, small dice
1/2 cup pine nuts
1/3 cup blue cheese, crumbled
In a large pan, add a tablespoon of olive oil and then add the pancetta. Cook on medium until the pancetta is crisp. Remove from the pan. Add the Brussels and a couple more tablespoons of olive oil. Season with the salt and pepper. Cook for 5 to 9 minutes on medium until golden brown and just turning tender. Add the garlic and cook for one more minute.
Remove from the heat and toss into a large bowl. Sprinkle with the pancetta, pinenuts and blue cheese. Serve immediately.