Thursday, June 6, 2013

Roasted Brussels Sprouts with Pancetta

This one is for all my Brussels Sprout fanatics out there. I have had these little guys a million different ways and this has to be my most favorite preparation. And best of all? There are only 4 simple ingredients. Hope you enjoy!


FRY LITTLE PIGGIES, FRY!

PERFECTLY CARAMELIZED  =)

Now top with the little fried piggies and you got yourself an awesome side dish perfect for any occasion, any time of the year!


ROASTED BRUSSELS SPROUTS WITH PANCETTA
1 pound of Brussels sprouts, trimmed and cut in half lengthwise
4 ounces of diced pancetta
1 large shallot, cut razor thin
1 tablespoon of olive oil
Salt and pepper to taste

Preheat oven to 425 degrees. In a large oven-proof saucepan over medium heat, add the olive oil until warmed and then add the pancetta. Fry up those little piggies until crisp then remove just the pancetta (leaving the oil and drippings in the pan) to a plate lined with paper towels. Cover to keep warm and set aside. Add the shallots to the pan first and then the Brussels sprouts, stirring till combined. Turn off the stove top and season with a pinch or two of salt and pepper (be careful not to over-salt since the pancetta is naturally salty anyway). Place pan in the oven and roast. Half way through, remove pan and stir, flipping over the sprouts so they are all cooked evenly. Put back in the oven and finish roasting until golden and crisp. Serve in a medium size bowl and toss in the fried pancetta. (BE CAREFUL removing the saucepan from the oven and handling it after. Carlos and I on two different occasions have both burnt our hands badly. Wear an oven mit through the whole process - believe me!)

Bon Appetit!

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