As a kid, I hated them, despised them, but then one day I had a roasted Brussels Sprout and I was hooked. What a perfect combination of flavours with this recipe and a perfect side dish for the upcoming holidays.
ROASTED BRUSSELS SPROUTS WITH PANCETTA AND MAPLE DIJON GLAZE
Recipe by Mark Calaminici | Food Loves Company
2 lbs. Brussels sprouts, trimmed and halved
4 tbsp extra virgin olive oil
Freshly cracked pepper
1 tbsp Dijon mustard
3 tbsp maple syrup
1 tbsp lemon juice
Cayenne, to taste
150 grams pancetta, cut into small 1-inch cubes
1. Preheat oven to 450 degrees. Everyone’s oven acts differently so just start watching your Brussels Sprouts around the 20 minute mark, and you may have to rotate your pan as well.
2. In a large bowl, add Brussels sprouts, 4 tbsp extra virgin olive oil and season with salt and freshly cracked pepper. Toss to incorporate all ingredients.
3. Transfer Brussels sprouts to a large steel sheet tray. Place Brussels sprouts cut side down and separate them as best as you can, this helps crisp them up and not steam them. Place in oven and roast for 30-40 minutes, until browned and to your liking.
4. In a medium sized bowl add Dijon mustard, maple syrup, lemon juice and cayenne pepper. Whisk together ingredients. Season to taste with salt and freshly cracked pepper. Set aside.
5. In a large pan over medium heat, sauté pancetta, until browned and crisp. Add pancetta and half of the oil to your glaze mixture. Mix to incorporate.
6. Add the roasted Brussels sprouts to a large bowl and pour the mixture in. Toss to coat everything evenly. Enjoy!
Until next time, ciao!