Braised Brussel Sprouts with Pancetta, Balsamic, and Breadcrumbs – Suzanne Goin
You’ve seen them on television or heard about their celebrated restaurants—and now we’re bringing their award-winning recipes to your kitchen. We asked 11 celebrity chefs to give us their favorite healthy recipes for fall. From a stuffed acorn squash to a tasty green salad, each of these dishes offers a perfectly wholesome meal.
Brussels sprouts are brimming with essential vitamins and fiber. This recipe transforms the mini cabbage-like greens into a gobble-worthy side that’s one of Suzanne Goin’s favorite holiday dishes. The chef/owner of restaurants The Hungry Cat, Lucques, A.O.C. and Tavern in Los Angeles, California, Goin adds pancetta and balsamic vinegar to enhance the flavor of the sprouts, then braises them for maximum tenderness.
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1.Preheat oven to 375 degrees. Toss the breadcrumbs and thyme with 2 tbsp. olive oil and spread them on a cookie sheet. Cook the breadcrumbs in the oven, stirring frequently for 15-20 minutes, until golden brown. Heat a large sauté pan over medium-high heat. Add the butter and 2 tbsp. oil. When the butter has foamed, add the Brussels sprouts. Season with salt and pepper and toss the sprouts in the butter so that they brown evenly. When they are slightly soft, add the diced pancetta. Let it render and crisp slightly. Reduce the heat and add the shallots and garlic to the pan. Stir with a wooden spoon. You want the shallots to be translucent but not to get any color. Turn up the heat and add the balsamic vinegar. Reduce by 2/3 and add the veal stock. Cook the veal stock down until it glazes the sprouts. Taste for seasoning and finish with the chopped parsley. Remove to a platter and scatter the breadcrumbs over the top.
3/4 c. fresh breadcrumbs
1 tsp. thyme leaves
1/4 c. extra-virgin olive oil
2 tbsp. unsalted butter
1 lb. cleaned baby Brussels sprouts (or larger ones cut into halves or quarters)