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Tuesday, October 7, 2008

pan roasted brussel sprouts with pancetta

pancetta brussel sprouts roasted

I fell in love with brussel sprouts because of Food 101 in Atlanta. Why am I surprised though? If you put bacon on it, it will be good right? I decided to try and replicate at home, and it was as simple as it was tasty. You just have to get over the knee-jerk reaction to brussel sprouts (most people who hate them have never tried them).

Grocery list: brussel sprouts, a couple of thick slices of pancetta (3 oz would be plenty for a pound of sprouts - serves 4-6?), olive oil, salt.

pancetta brussel sprouts

Wash the sprouts and cut in half. Chop the pancetta into 1/4- 1/2 inch cubes. In a large bowl, toss with olive oil and a generous sprinkle of salt. Pour onto a rimmed baking sheet (single layer), and roast at 450 degrees for 20 minutes, turning once or twice, or until the sprouts are brown and a little crispy on the outside.

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