Bring some heat to your Thanksgiving dinner with a quick side dish from Marcela Valladolid.
“This subtly smoky, slightly spicy dish goes very well with turkey,” says the author of the novel Family cook. “It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chili take it to the next level.”
This dish is an homage to the famous chef’s father, whom she says “will eat candied everything”.
While you can use pre-chopped brussels sprouts, Valladolid has some advice if you buy them whole and chop them yourself. He suggests choosing smaller sprouts because they are “better in terms of flavor” and avoiding larger sprouts because they are “the most bitter.”
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Marcela Valladolid’s roasted Brussels sprouts with caramelized pancetta
1½ lbs. chopped Brussels sprouts (about 9 cups)
½ cup extra virgin olive oil 3 large cloves of garlic, minced
1½ teaspoons kosher salt
¾ teaspoon black pepper
4 dried ancho or guajillo chiles (½ oz. each), stemmed, seeded, and cut into thin strips or rings
12 oz. pancetta, cut into small cubes
6 tablespoons packed light brown sugar or piloncillo (Mexican brown sugar)
1½ teaspoons of finely chopped fresh thyme
1. Preheat the oven to 400°. Combine Brussels sprouts, olive oil, garlic, salt and pepper on a large rimmed baking sheet. Bake in a preheated oven until the Brussels sprouts are slightly browned, 10 to 12 minutes. Add chiles to baking sheet; mix with tongs with Brussels sprouts. Continue roasting until the chili is fragrant and crisp, 5 to 6 minutes longer.
2. Meanwhile, place the pancetta and brown sugar in a large saucepan over medium heat. Cook, stirring often, until the pancetta is cooked through and the fat has rendered, 5 to 6 minutes. Transfer the mixture to a large baking sheet; let it cool for about 3 minutes. Stir in the chopped thyme.
3. Transfer Brussels sprouts mixture to a large serving bowl. Add pancetta mixture; stir to combine well. Serve warm or at room temperature.
Serves: 8 Active time: 20 minutes Total time: 35 minutes
Categories: Trends
Source: HIS Education