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8 Portionen
1. Den Backofen auf 200 °C vorheizen.
2. Den Boden jedes Rosenkohls beschneiden und dann jeden von oben nach
unten halbieren.
3. Das Öl bei mittlerer Hitze in der Bratpfanne erhitzen.
4. Sobald das Öl heiß ist, die Rosenkohlhälften mit der Schnittseite nach unten
in die Pfanne geben. Den Knoblauch in die Pfanne geben, mit Salz und
gemahlenem Pfeffer bestreuen und den Thymian hinzugeben.
5. Braten, bis die Kohlsprossen an der Unterseite goldbraun sind.
6. Den Speck dazu geben und die Bratpfanne in den Backofen schieben.
7. Bei 200 °C braten, bis der Rosenkohl braun und zart ist (15–18 Min.). Die
Pfanne alle 5 Min. schütteln. Wenn sie durch sind, das Innere einiger
Kohlsprossen mit der Spitze eines Schälmessers anstechen, um zu sehen, ob
sie zart sind.
8. Den Balsamico-Essig und den Zitronensaft hinzugeben und umrühren, damit
die Sprossen benetzt werden.
9. Die Thymianzweige entfernen und gegebenenfalls mit Salz und Pfeffer
abschmecken. Heiß oder warm servieren.
Zutaten
230 g Rosenkohl
6 EL Olivenöl "Extra Vergine" (oder
zerlassenes Fett vom Speck)
8 Knoblauchzehen, geschält und
zerdrückt
½ TL grobes Salz
¼ TL gemahlener, schwarzer Pfeffer
6 Thymianzweige
8 Scheiben dick geschnittener Speck,
gekocht und in mundgerechte Stücke
geschnitten
1/3 Tasse Balsamico-Essig
5 EL frisch gepresster Zitronensaft
Knusprig gebratener
Rosenkohl mit Speck
Zubereitung
18


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