My husband came home from a business trip from New York raving about Brussels Sprouts! Of course they were flavored with pancetta and as we all know bacon always makes everything better. His discovery was quite fortuitous. Each year I receive a call from my dear friend Sara requesting a recipe for various Thanksgiving side dishes. This year it was Brussels Sprouts. I have combined several recipes to create what I think is a wonderfully tasty dish. For the vegetarians, take out the pancetta and add enough olive oil for tossing. If you cannot find pancetta or would like a less expensive alternative, you can always use bacon.
Ingredients
1 1/2 lb Brussels sprouts trimmed and cut in half through the core.
4 ounces pancetta 1/4 inch - diced
1/4 cup good olive oil
2 apples (peeled cored and cut into 3/4 inch pieces)
2 sweet onions cut into 3/4 inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar (If you cannot find a nice thick balsamic or if what you find is too pricey, simply reduce your favorite balsamic vinegar into a syrup by heating until desired thickness.
Directions
1. Pre-heat oven to 400 degres. Toss Brussels sprouts and apples in olive oil and spread on a foil lined baking sheet. Season with salt and pepper and roast until tender (approximately 20-30 minutes).
2. In a frying pan render the pancetta. Remove pancetta from pan and saute onions in pancetta dripping until slightly caramelized and soft.
3. When Brussels and apples are roasted removed from oven and toss with the pancetta and onions. Place on serving platter and drizzle with balsamic vinegar.
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