Recipe: Pancetta-Wrapped Brussel Sprouts with Almonds

Brussels sprouts haters and lovers alike: we have got a recipe for you both. Here's a treat of a recipe to kick off fall flavors — an easy, quick party hors d'oeuvre, a finger food featuring everyone's favorite little cabbage: the Brussels sprout.

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Of course, if you wrap anything in pancetta, it's better, right? These look downright delicious. The recipe comes from a collaboration between two brands in Croatia — a small, lovely country in Eastern Europe. A maker of pancetta and other meats there teamed up with a chef from Le Meridien, a hotel chain. The resulting recipe are really fabulous, and the photos are mouthwatering. Here's this one, for a taste. You can see the rest here:

Two Brands Meet

We are definitely trying this one out for autumn parties and snacks!

Honey Caramelized Pancetta-Wrapped Brussel Sprouts with Almonds  

makes 24

Ingredients
24 Brussels sprouts, blanched (Learn how to blanch sprouts here)
50 grams butter, unsalted
24 pcs thinly sliced Pancetta
2 tbs sage honey
50 gr sliced almonds
Thyme 

Cut off bottom of Brussels sprouts, wrap in pancetta and place them in fire proof glass dish.

Melt the butter and add 2 tbs of honey, add thyme and pour over the Brussels sprouts.

Sprinkle the almonds on top. Bake it in the oven, bottom heater only without the blower at 320ºF until bacon is crispy.

Related: Recipe: Lemon-Marinated Brussels Sprouts With Parsley and Shallots

(Image: Elevator)

Per serving, based on 24 servings. (% daily value)
Calories
32
Fat
2.7 g (4.2%)
Saturated
1.1 g (5.7%)
Trans
0.1 g
Carbs
1.9 g (0.6%)
Fiber
0.3 g (1%)
Sugars
1.5 g
Protein
0.5 g (0.9%)
Cholesterol
4.5 mg (1.5%)
Sodium
0.3 mg (0%)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.