SO, THIS IS THE (ALMOST) FAMOUS ‘B’RUSSELS HAMMOND’
Hey, mom! It's B’Russells Hammond. I play holiday side in Thanksgiving. Hey, how do you feel about pan-roasted Brussels sprouts with pancetta in a balsamic-honey glaze? Hello? Hello...? Look, you've got a really great Thanksgiving menu here. There's nothing to worry about. We'll take good care of the vegetable, this recipe is pretty simple to make, too - join the circus…
PREP/COOK TIME: About 25 Minutes
Makes 3 – 4 Servings
INGREDIENTS
2 Lbs – Brussels Sprouts, Trimmed and Halved
2 Tbs – Unsalted Butter
2 Tbs – Extra Virgin Olive Oil
1 Tsp – Kosher Salt
1 Tsp – Coarse Black Pepper
1 – 4 Oz Package – Boar's Head® Pancetta, Roughly Cut
½ Cup – Balsamic Vinegar, with 2 Tbs of Water
2 Tbs – Clover Honey
THE NITTY GRITTY
In a large skillet, or non-stick pan, warm butter and oil at high heat till butter is completely melted. Add Brussels sprouts, cut-sides down, season with salt and pepper. Let sprouts cook, steadfast, for about 2 – 3 minutes till a deep mahogany color sets. Stir and let sprouts cook for another minute before adding pancetta. Cook pancetta with sprouts; stirring occasionally for anywhere between another 2 -3 minutes, or till sprouts are golden and near tender. Add balsamic vinegar, water and honey; toss to coat. Begin stirring continuously till sauce forms and thickens to a light glaze (about 1 – 2 minutes).
Serve alongside turkey with Shiitake and Herb ‘Au Jus’, Garlic White Cheddar Mash, Farce à la Hâte and Sweet & Savory Casserole.
NOVEMBER 15, 2018
