Caramelized Brussels Sprouts

Ingredients

• 1 lb Brussels Sprouts
• Extra Virgin Olive Oil
• 6 Slices Pancetta (thinly sliced)
• 2 Shallots
• 2 Garlic Cloves
• Coarse Salt
• Fresh Ground Black Pepper
• 4 Sprigs Fresh Thyme
• 3 Slices Sourdough Bread
• 4 Fresh Sage Leaves
• 1 Sprig Fresh Rosemary
• 1/2 cup Balsamic Vinegar
• 1/2 cup Chicken Stock
• 2 tbsp Unsalted Butter
• Fresh Parmesan Cheese

Instructions

1. Cut each Brussels sprout into half’s, then place them in a single layer either onto a sheet pan or large ovenproof skillet.  Coat in a some extra virgin olive oil.  Give the pancetta a rough chop and toss them into the pan of Brussels sprouts.  Peel the shallots cut them in half and add them to the pan.  Take the garlic, place under the side of your knife and give it a good whack (this will break open the garlic glove allowing you to remove the paper easily).  Add some salt, pepper, and two sprigs of thyme.  Place the pan in the oven to allow the roasting to begin.  Roast until the sprouts have caramelized, around 30 minutes, tossing halfway through.
2. Cut the sourdough bread into 1/4 inch chunks.  Coat a 10-inch sauté  pan with some extra virgin olive oil and place over medium heat.  Add the bread to the pan along with the sage, rosemary, and remaining two sprigs of thyme.  Allow the mixture to cook until the bread is toasted well, tossing as needed.
3. Simmer the balsamic vinegar, stock, 2 tablespoons extra-virgin olive oil, unsalted butter, and a pinch of salt in a small saucepan over medium heat until it reaches a syrupy consistency.  (Note: If you cook this too long the mixture will completely break down and become more goopy than syrupy, which you don’t want.)  Set the mixture aside.
4. While the sprouts are still hot, use a fork or spoon to break the shallots apart, then transfer the entire pan of vegetables to a large mixing bowl.  Season to taste with some salt.  Pour the balsamic glaze over the sprouts and mix with a spoon gently.  Sprinkle some Parmesan over the sprouts, then transfer to a serving platter.  Top with the diced sourdough bread and more Parmesan.  Serve immediately.