Maple Glazed Brussels Sprouts Recipe
with pancetta bacon, miso maple glaze & toasted almonds
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Ingredients
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Vegetables
Meat
Glaze
Toppings
Oils & Seasonings
Method
Preparation
- 1
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Cook the Pancetta
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the pancetta bacon and cook until crispy, about 5-7 minutes. Remove and set aside.
- 3
Toast the Almonds
In the same skillet, add the sliced almonds and toast over medium heat until golden brown, about 2-3 minutes, stirring frequently. Remove and set aside.
Cooking
- 4
Sauté Brussels Sprouts
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the halved Brussels sprouts, salt, and black pepper. Sauté for 8-10 minutes until they are browned and tender.
- 5
Make the Miso Maple Glaze
In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and minced garlic until smooth.
- 6
Combine and Glaze
Once the Brussels sprouts are cooked, reduce the heat to low and pour the miso maple glaze over them. Stir to coat evenly, and cook for an additional 2-3 minutes until the glaze is heated through.
Serving
- 7
Serve
Transfer the glazed Brussels sprouts to a serving dish, top with crispy pancetta and toasted almonds, and serve warm.
