Make this Straight-From-the-Restaurant The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe at home and your Brussels Sprouts with Pancetta and Baby Carrots will taste just like The Capital Grille’s.
Photo by Food Thinkers
The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots
A Capital Grille Copycat Recipe
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The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe
Make this Straight-From-the-Restaurant The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots Recipe at home and your Brussels Sprouts with Pancetta and Baby Carrots will taste just like The Capital Grille.
Yield: 4 Servings
Ingredients
- 10 ounces Brussels Sprouts
- 4 ounces Leeks white part only, cleaned
- 6 ounces Baby Carrots with tops
- 2 quarts Water
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 2 ounces Pancetta diced
- 1 tablespoon unsalted Butter
- Freshly ground Black Pepper to taste
Instructions
- Wash Brussels sprouts in cold water. Trim off any spotted or bruised leaves. Cut sprouts in 1/2, trimming off bottom of cores as needed. Set aside.
- Cut off the root and green portion of the leeks. Cut remaining white part of leek in 1/2 lengthwise. Gently peel apart the leek at the root end. Wash well with cold water to remove sand. Dice leeks into 1/2-inch squares. Set aside.
- Wash carrots with cold water. Gently scrape or peel to clean the exterior. Trim greens to 1 inch in length. Set aside.
- In a large saucepot, add water, salt and sugar.
- Set pot over high heat and bring water to a boil.
- Prepare an ice bath by placing a dozen large ice cubes in a large bowl. Add water to fill about 1/2-way up the sides. Set aside.
- Once water has come to a boil, place Brussels sprouts in the water to blanch for 3 minutes. Remove with a slotted spoon or spider strainer and immediately place in prepared ice bath. Shock 1 minute in an ice bath. Immediately remove and drain in a colander. Do not leave in ice water for more than 1 minute or they will become soggy.
- Blanch carrots 4 minutes. Remove from boiling water using a slotted spoon or spider strainer. Drain in the colander. Place in a single layer on a sheet pan and place in refrigerator to cool.
- Add pancetta to a cold sauté pan.
- Place pan over medium heat.
- As pancetta cools and gives off grease, increase heat to medium-high. Cook, stirring occasionally, until pancetta is golden brown and bottom of pan is coated with golden fat.
- Reduce heat and remove pancetta from pan with a slotted spoon. Set aside on a paper towel-covered plate.
- Add leeks to pan in which pancetta was cooked. Cook over medium heat, stirring frequently, until leeks become translucent but not brown, about 2 minutes.
- Add reserved carrots. Cook, stirring frequently, 2 minutes.
- Add reserved Brussels sprouts. Cook an additional 3 minutes or until hot.
- Add reserved pancetta and butter. Stir well. Cook for 30 seconds.
- Remove from heat.
- Taste. Season with salt and pepper, to taste.
- Serve immediately.
The Capital Grille Brussels Sprouts with Pancetta and Baby Carrots
A Capital Grille Copycat Recipe
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Photo of “Range Brothers Bone-In Pork Shoulders Chop with Sauteed Brussel Sprouts 6of8” is by Food Thinkers and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Food Thinkers. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of The Capital Grille, Jeff Beale, Executive Chef at The Capital Grille and The Milwaukee Journal Sentinel. Additional Information Courtesy of Wikipedia and is used by permission.
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