Glazed Brussels Sprouts Recipe
lightly fried, seared pancetta, roasted garlic cloves, roasted red pepper-shallot coulis
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Ingredients
Trim the ends of the Brussels sprouts and cut them in half. Dice the pancetta into small pieces. Peel the garlic cloves and set aside. Roast the red bell pepper and shallots until soft, then blend into a coulis.
Cooking
- 2
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy. Remove from the skillet and set aside, leaving the rendered fat in the pan.
- 3
- 4
Add Garlic and Combine
Add the roasted garlic cloves to the skillet with Brussels sprouts and continue to cook for another 3-5 minutes, until the sprouts are tender and caramelized.
- 5
Make the Coulis
In a blender, combine the roasted red pepper, shallots, and balsamic vinegar. Blend until smooth to create the coulis.
- 6
Combine and Serve
Return the crispy pancetta to the skillet with the Brussels sprouts. Toss to combine. Serve the Brussels sprouts drizzled with the roasted red pepper-shallot coulis.