Roasted Brussels Sprouts, Apples and Pancetta

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.

Comments

The 30 Day Vegetarian Experiment: Eggplant Parmesan

Although I just made my first post today, this is actually my fourth day as vegetarian. I started on a Friday, which is particularly problematic because that is our take-out night. I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry. Not a bad trade really. So far the biggest difference I have noticed is a lack of cravings. In only a few days, I do not seem to have the swings between craving sweet and salty foods. I also stay seem to stay full a little longer. Sunday is family meal night so I made Eggplant Parmesan. This recipe will feed four or two with leftovers. I do not fry my eggplant. I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side. I find that eggplant is like a sponge and will soak up way to much olive oil for my taste if I fry it. I make my own sauce to control the salt and sugar but you cou

30 Day Vegetarian Experiment: Done!!

Texas Caviar I made it through the 30 days with only one minor glitch (See S outhern Courtesy vs Scientific Method ). All in all it was not too bad. I believe it was harder on my family than me. When I announced I would resume eating meat on Valentine's Day there was a collective cry of "Thank God!" Now you can cook normally again. Keep in mind that I have been making delish vegetarian meals and that I made no attempt to stop them from eating meat. I live in a house of adults more than capable of making or ordering out their own meat. I am no psychiatrist but I play one as mom. Maybe what we eat as a family becomes a fundamental element of ritual that when eliminated creates a sense of loss. Gathering to eat is only one element of the ritual, sharing a common meal is another. When the family is eating once dish and I eat another, maybe there is a sense that I am rejecting some part of our family. Then again, their reaction may not be that deep. They may s

www.houzz.com

If anyone is looking to remodel in the future, the first step is to create an idea folder. The second is to talk to a professional--Interior Designer. The web is filled with sites which are filled with pictures. One of the best I have found is www.houzz.com. It is very well organized. You can look by room or space and style. Say you want to find a modern kitchen. Just click modern and kitchen. Could not be easier. The site even allows you to create an idea folder by project. The second suggestion: "Talk to a professional." At the risk of being a cheerleader for my own profession, let me say we are trained to manipulate space and create spaces that reflect your vision. If this is not philosophy of your designer, find another. Oh, and someone with a "flair" but no training is not a designer. Believe me, you will save as much money as you pay us and come out with a better product. If you don't know anyone..contact me! If I cannot help y

Tracy Lee : Food, Style and General Musings

Search This Blog