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.
Cut off the stems from the brussels sprouts and pull off the bottom and first layers of the outer, darker leaves.
Score the bottoms with an X.
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.
Toss to coat the Brussels Sprouts.
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.