wolf_gourmet_brussels_platedYou pushed them around on the plate as a child, hoping your mom would think you ate some. Now, Brussels sprouts have made a roaring comeback. People are actually craving them! The mighty sprout fills up Pinterest pages as aficionados share their favorite recipes for nutrient-packed side dishes. Chefs, home cooks, and bloggers alike have taken this humble little cousin of green cabbage and brought it to wonderful new heights.

wolf_gourmet_skillet_brussels

Gone are the days of steamed sprouts smelling up the kitchen. Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in. Spending time in a hot skillet or oven transforms them into morsels of vegetal goodness. This version is topped with pancetta and toasty, slivered almonds instead of the more traditional bacon.

wolf_gourmet_brussels_sprouts_pan_front

We decided to drizzle the finished dish with tangy and slightly exotic pomegranate molasses, which isn’t actually molasses at all, but an intensely sweet and tart syrup made from (you guessed it) pomegranates and sugar. Pick up a bottle at any Middle Eastern market or specialty food store

wolf_gourmet_brussels_sprouts_pan_front
Sauteed Brussels Sprouts with Pancetta and Pomegranate Molasses
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
wolf_gourmet_brussels_sprouts_pan_front
Sauteed Brussels Sprouts with Pancetta and Pomegranate Molasses
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
4
Servings
4
Ingredients
  • 1 tablespoon olive oil
  • 1 ounce diced pancetta
  • 2 cloves garlic thinly sliced
  • 1 pound Brussels sprouts with stems removed halved
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1/4 teaspoon ¼ground black pepper
  • 1/4 cup ¼toasted slivered almonds
  • 1 teaspoon fresh thyme leaves
  • Pomegranate molasses to taste
Instructions
  • In a large sauté pan over medium-high, heat the olive oil. When shimmering, add the pancetta and cook for 1 minute. Add garlic and cook just until lightly browned. Take care not to cook too long or garlic may burn. Remove pancetta and garlic to a small bowl. Set aside. Reduce heat to medium and add Brussels sprouts, wine, salt and black pepper. Cover the pan. Cook until the Brussels sprouts are crisp tender, about 5 minutes. Remove the lid and increase the heat to medium-high. When the liquid has evaporated, add almonds and thyme. Toss the Brussels sprouts in the pan until lightly browned, about 2 minutes. Sprinkle with reserved pancetta and garlic. Drizzle with pomegranate molasses and serve while warm
Wolf Gourmet Brussels Sprouts Wolf Gourmet Cookware #PredictDelicious

 

Wolf Gourmet cookware blends high performance multi-clad stainless steel with elegant, ergonomically designed handles for an unequaled combination of form and function. All of our cookware is crafted in the USA and designed to last a lifetime. Durable 7-ply construction with an aluminum core offers superior performance and even heat distribution so you can sear scallops, simmer Bolognese sauce, and braise short ribs with confidence. Ergonomic handles fit comfortably in your hand and are easy to grip. This cookware will be your trusted companion for a lifetime of cooking pleasure.

Add a Comment

    Your email address will not be published. Requred fields are marked*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>