Today is Wednesday Recipe Day
I’m sharing one of my favorite fall vegetables, Brussels sprouts. (Yes, Brussels is capitalized and has an “s” on the end.) I know some people ~ you? ~ are iffy, if not down-right belligerent about Brussels Sprouts. I’ve known a few folks like you. But my contention is that if you don’t like Brussels Sprouts, it’s because they weren’t prepared correctly. Way overdone and mushy. Or not seasoned enough. Do me a favor? Just TRY this recipe. (Pretend that you are your kid and trying to talk them into eating something that you know is really good.) The roasting brings out the natural sweetness in the Brussels sprouts. The pancetta (or bacon, if you prefer) adds so much flavor, crunch, and that wonderful mouth-feel of bacon.
Before you begin this recipe, I recommend that you read my lesson How to Properly Roast Vegetables.
To prepare this recipe for roasting, first, wash your Brussels sprouts. I put mine in a colander under running water and give them a good shake.
Next trim off the stem ends and remove any brown or yellowish leaves.
Here’s an example of large and small size Brussels sprouts.
You should slice the large ones in half through the stem end. Your vegetables should be the same size and shape as possible to ensure even cooking.
Place the Brussels sprouts in a bowl.
Next, dice the onion, garlic.
Place all the produce in a bowl and toss with olive oil, salt and pepper.
Slice the pancetta. TIP: Place your pancetta or bacon in the freezer for 10 minutes prior to slicing. This step makes it much easier to slice.
Add the pancetta to the bowl and toss to completely incorporate the ingredients. Your hands work best.
Spread out on a foil-lined sheet pan in one even layer. Place in the oven.
When they are done, the Brussels sprouts should have some brown color and the pancetta should be crisp.
Plate and enjoy!
- 1 pound Brussels Sprouts
- ½ onion, ½-inch dice
- 2 garlic cloves, peeled and crushed or rough chopped
- 4 slices pancetta or bacon, chilled
- good quality olive oil
- kosher salt
- freshly ground black pepper.
- Preheat the oven to 375 degrees F.
- Line a rimmed baking pan with foil.
- Wash the Brussels Sprouts. Trim off the root end and remove any yellow or brown outer leaves. If Brussels Sprouts are very large, cut in half through root end. Place in a medium size bowl.
- Cut the pancetta or bacon into ½-inch wide pieces. Add to the Brussels Sprouts in the bowl.
- Add the onion and the garlic to the bowl.
- Drizzle the olive oil over the Brussels Sprouts and toss all the ingredients to coat. Liberally add salt and pepper and toss or shake the bowl again.
- Place the Brussels Sprout mixture on the foil-lined sheet pan, spreading out to cover the pan in one layer.
- Place the pan in the heated oven and roast for 15 minutes.
- With a spatula, turn over the Brussels Sprouts and stir around the other ingredients.
- Roast another 5 - 10 minutes until Brussels Sprouts start to brown and are done.
- Remove from oven and sheet pan and serve hot.
Happy Cooking! See you next week for the last course in our Fall Festive Dinner, dessert.