Recipe: Pancetta-Wrapped Brussel Sprouts with Almonds

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
published Sep 8, 2009
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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.

(Image credit: Faith Durand)

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)

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