Thursday, November 26, 2009

roasted brussels sprouts with pancetta

Been making this one for a few years, it's pretty popular around the holidays here, making it for Thanksgiving here today. Based on a Bobby Flay recipe:

Roasted Brussels Sprouts with Pancetta

Serves 4

3 tablespoons olive oil
1/2 pound sliced pancetta, diced (substitute: bacon)
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Preheat oven to 425 degrees F. Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown, about 15 minutes. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

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