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Ethnic Cuisines

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Brussels Sprouts with Balsamic Gravy

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Nutrition Facts

Serving Size: 3 OZ (85 g )
Amounts Per Serving
Calories 130
Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 9%
Trans Fat 0g  
Cholesterol 15mg 6%
Sodium 430mg 18%
Potassium 520mg 0%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Sugars 13g  
Protein 5g  
Vitamin A 4% Vitamin C 20%
Calcium 2% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 4 Servings
Serving Size: 3 OZ


Amount Ingredients
2 cups Brussels Sprouts, Sauteed until Crispy
1/2 cup Pancetta
1 cup Arugula
Balsamic Gravy
2 cups Balsamic Vinegar
1/2 cup Honey
1 1/2 cups Custom Culinary® PanRoast® Americana Style Au Jus Mix
2 cups Pancetta

Recommended Product: 1711 PanRoast® Americana Style Au Jus Mix


  1. To prepare Balsamic Gravy, combine vinegar and honey over heat in a medium sauce pot, reduce the mixture until 0.5 cup is left.
  2. Combine reduction with PanRoast® Americana Style Au Jus Mix.
  3. Render diced pancetta in a large sauce pan until it becomes crispy. Reserve crispy pancetta for final plating.
  4. Strain out any excess fat from the pan and while the pan is still hot, deglaze it with the balsamic mixture.
  5. To prepare Brussels Sprouts, toss all ingredients together and serve in a cast iron skillet.
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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