Brussels Sprouts with Pancetta

Hope you all had a wonderful night to kick off the new year. Really looking forward to 2013.

…..

Brussels Sprouts with Pancetta

1.5 lbs Brussels sprouts (prep directions below)
1/2 lb pancetta chopped
1 shallot chopped
2 tbsp extra virgin olive oil
1/2 tspn salt
1/2 tspn freshly ground black pepper

You will need a baking pan covered in parchment.

Preheat oven to 400F.

A washed brussel sprout.  Isn't he cute?

A washed brussel sprout before prep.

Cut off the stems from the brussels sprouts and pull off the bottom and first layers of the outer, darker leaves.

Without top layer of leaves.

Without top layer of leaves.

Without browned stem

Without browned stem

Score the bottoms with an X.

Score the brussel sprout with a cross.

Score the brussel sprout with a cross.

In a skillet, set on medium-high heat, add oil let heat. Then add in shallots and let sweat. Once they are translucent add in Brussels Sprouts, pancetta and s&p.

In a pan on medium-high heat add oil, shallots, Brussels Sprouts and chopped pancetta

In a pan on medium-high heat add oil, shallots, Brussels Sprouts and chopped pancetta

Toss to coat the Brussels Sprouts.

First toss of the Sprouts with the pancetta.

First toss of the Sprouts with the pancetta.

Remove from heat once the pancetta changes color from bright pink to a slightly cooked pink. Add vegetables with all the pancetta and shallots into a baking pan. Let roast for 35 minutes until tender.

Done 🙂

Enjoy!!

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