Brussels sprouts conjure up memories of the leftover overcooked greens, which seemed more conducive to pushing around on your plate than actually digesting. This cabbage–like green, however, has made a comeback these past few years, and when cooked correctly Brussels sprouts can elevate a meal. Now in prime season, these greens are both tasty and cheap; they can be roasted or sautéed and cut or left whole.
Recipe Roasted Brussels Sprouts with Pancetta
Serves: 4 Ingredients: 1 lb Brussels sprouts trimmed and halved 2 oz of sliced pancetta (ask the butcher for thick, about ¼ inch slices) ½ tablespoon of extra virgin olive oil 2 cloves of garlic, minced fresh ground black pepper salt Cook’s note: add any extra root vegetables in season Preheat oven to 450°F.
Cut pancetta into small squares. Saute in small pan until slightly cooked. This will ensure the pancetta is extra crispy after being roasted with the other ingredients. Toss Brussels sprouts, partly cooked pancetta, olive oil, garlic, salt and pepper to taste. Put ingredients in an 11–by–7 baking pan. Roast in upper part of oven, stir ingredients around halfway through, continue to cook until Brussels sprouts turn brown (around 20 mins). Serve warm and enjoy.
