📸🍋🥂Mouthwatering Brussel Sprouts with Pancetta in a Mango Chutney Sauce. RECIPE WITH PICTURES!
The perfect side dish...Brussel sprouts with pancetta in a mango chutney sauce!
This super easy to make recipe will compliment any entree from steak to chicken or fish. There's a great sweetness from the mango chutney sauce and a nice texture and hint of salt from the pancetta. It's also so easy to make, given that I used a premade jar of mango chutney from a store that I trust and love that makes products with the freshest ingredients and few preservatives. However, I have used this recipe with home made mango chutney but I just didn't have all the ingredients on hand. This brand of mango chutney was just as good!
- 1 lb of fresh brussel sprouts
- 5 slices of pancetta, chopped
- 1/2 jar of mango chutney
- Pepper and garlic powder to taste
1. In a skillet on medium heat, cook chopped pancetta until golden brown and crispy. Set aside on plate with paper towel to soak excess fat.
** 2. Cut brussel sprouts lengthwise. In the same skillet where pancetta was cooked, cook the sprouts flat side down until. Cook until it has a nice char then turn over each sprout on round side.**
** 3. Cook until round side has a nice char. Then add seasonings and pancetta.**
** 4. Turn the heat off. Add 1/2 jar mango chutney to skillet. Mix all ingredients in skillet until sauce is well incorporated.**
** 5. Add mixture to the bread cubes.**
** 6. If the sausage is in casing, remove meat from casing. Cook the sausage over medium heat until browned. **
** 7. Add to the bread and vegetables mixture. Add the dried cranberries and toss to combine and incorporate all ingredients together.**
** 8. Place the stuffing in a chafing or baking dish. Pour the stock over the stuffing. **
** 10. Bake for 30 minutes, until browned on top and hot in the middle. Let cool and settle for a few minutes then enjoy!!**
Taken with Samsung Galaxy s8+
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