Roasted brussel sprouts are the new favorite vegetable
of so many people. How is it that this vegetable used to be
so hated. Well it was always boiled, and that does not make
a very good tasting sprout!
However, when it is roasted, a sweetness comes out.
I love them cooked with a bit of pancetta for its saltiness,
and the toasted pine nuts for their smokiness.
I hope you enjoy these as much as I do!
They would be especially tasty at a Thanksgiving feast!
As Always,
ENJOY!
16 oz. brussel sprouts
2 oz. chopped pancetta
2 cloves garlic
2-3 Tbs. pine nuts
olive oil
sea salt
Trim ends off of brussel sprouts and cut in half. Heat large skillet to medium heat, add olive oil, and cut brussel sprouts. Toss the sprouts to coat them with the olive oil, and then turn them all with there cut side down. Cover the skillet and cook for approximately 5 min, to soften the sprouts. Remove the lid and turn up the heat to high. Make a small space in the center of the skillet to add the pancetta and garlic. Cooking these just until crisp. Toss all items together, and arranging the sprouts so they get dark brown on both sides. Turn off heat and add pine nuts, stirring in to warm through. Serve.
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