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Brown Butter Brusssels Sprouts Recipe

Brussels sprouts really get a special treatment in this recipe. The browned butter adds a richness and the panko bread crumbs a nice crunch.—Lori Hiltenbeitel, Dayton, Kentucky

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Brown Butter Brusssels Sprouts Recipe

Prep: 30 min. Bake: 25 min.

Yield: 8 Servings

30 25 55

Ingredients

1/4 pound sliced pancetta or bacon strips, chopped
6 tablespoons butter, divided
2 pounds fresh brussels sprouts, quartered
2 shallots, finely chopped
3/4 cup crumbled Gorgonzola cheese
3/4 cup panko (Japanese) bread crumbs

Directions

In a large skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings.
Add 3 tablespoons butter to drippings in skillet; cook over medium heat for 5-7 minutes or until golden brown. Add the brussels sprouts, shallots and pancetta; toss to coat.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese and bread crumbs. Melt remaining butter; drizzle over top. Bake, uncovered, at 375° for 25-30 minutes or until brussels sprouts are tender. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 254 calories, 18 g fat (10 g saturated fat), 42 mg cholesterol, 367 mg sodium, 16 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Brown Butter Brusssels Sprouts in Taste of Home Christmas Annual Annual 2011, p42

Gorgonzola

An Italian cheese from the blue cheese family that is cream-yellow in color with characteristic blue veins. Like blue cheese, it has a bold flavor and crumbles easily, making it a good addition to salads and sauces.