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Brown Butter Brussels Sprouts with Pancetta and Crispy Shallots for #SundaySupper

Hip Foodie Mom
  • 45 minutes
  • Serves 2 to 3

INGREDIENTS

1

Pancetta

1

lbs Brussels sprouts

3

sprigs Thyme, fresh

1 dash

Or 2 of aged balsamic vinegar

1

Salt and pepper

1

Peanut oil or vegetable oil

1/2 cup

Hazelnuts, toasted and halved

1 stick

Butter

1

Emmental or gruyere cheese, grated

about 2 large shallots, sliced into long strips