Tuesday, February 8, 2011

oven roasted brussel sprouts flecked with pancetta and shallots


Serves 4 – 6


1 1/2 – 2 pounds fresh brussel sprouts
4 ounces pancetta or 6 –8 slices, 1/4 inch pieces
1 medium shallot, finely chopped
1 –2  tablespoons olive oil
coarse sea salt (I used maldon)



Preheat oven to 425 degrees Fahrenheit.

Trim the ends of the brussel sprouts, taking care not to remove too much.  Slice small sprouts in half, quarter the larger ones.  Spread the brussel sprouts on a parchment or foil-lined rimmed baking sheet.  Drizzle with olive oil and toss to lightly coat.  Sprinkle shallots and pancetta evenly over the brussel sprouts and season with 1 – 2 teaspoons salt. 

Roast in a hot oven for 20 – 30 minutes, stirring occasionally.  Properly roasted brussel sprouts should be slightly brown and caramelized.  If they remain fully green or appear steamed, give them a bit more time.  Remove any charred outer leaves and serve immediately. 


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