Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
brussel sprouts

Chef Morissa’s Caramelized Brussel Sprouts

Ingredients:

3 pounds Brussel Sprouts

6 tbsp. EVOO

1 cup Shallots sliced thin

2 oz. thickly sliced pancetta, small dice

Salt and Pepper to taste

Directions:

In a saucepan bring water to a boil, cook brussel sprouts until crisp-tender, about 5 minutes, drain and dry.  Cut brussels lengthwise. In a large sauté pan, heat 2 tablespoons of EVOO, add shallots and sauté until golden, put in separate bowl.  Add remaining oil to sauté pan, add Brussels cut side down and pancetta. Season with Salt and Pepper and cook for 10 minutes. Transfer to bowl with shallots, mix and serve.

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