Braised Brussels Sprouts
¾ cups Fresh Bread Crumbs 2 tsp Garlic and Herb Dipper 2 Tbs Pizzolio Olive Oil plus extra for drizzling 2 pounds medium-sized Brussels Sprouts, washed and trimmed 1 Tbsp Wild Garlic Herb Blend
Ground Black Pepper 3 Tbsp minced shallots 1 Tbsp minced garlic 1/2 cup Smoked Balsamic Vinegar 1 1/2 Chicken or Vegetable Broth 2 Tbsp chopped Parsley
Heat oven to 350 degrees. In a bowl, mix bread crumbs and Garlic & Herb Dipper with a little olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
Heat olive oil in a large skillet over medium-high heat. Add brussels sprouts, sprinkle with Wild Garlic & Herb blend, Bacon Salt and pepper, and sauté, tossing frequently, until lightly browned, about 7 to 10 minutes.
Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 20 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.
Serve and enjoy!
