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Roasted Brussels Sprouts
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Roasted Brussels Sprouts with Pancetta Recipe courtesy Bobby Flay Show: Boy Meets GrillEpisode: Gone Fishin Recipe categories: Vegetables, Potato, Brussels Sprout, more RecipeRatings & Reviews(66) Photo: Roasted Brussels Sprouts with Pancetta Recipe Rated 5 stars out of 5 Rate This Recipe Read 66 Reviews Total Time: 40 min Prep 10 min Cook 30 min Yield: Level: Easy Print Recipe Full-Page View Save to My Recipe Box Review Recipe E-Mail Share It! Tweet Bobby Flay's Thanksgiving Menu APPETIZER Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette MAIN DISH Black Pepper-Pomegranate Molasses Glazed Turkey SIDE DISH Smoked Chile Scalloped Sweet Potatoes More Ingredients | |
3 tablespoons | olive oil |
1/2 pound | sliced pancetta, diced |
4 | shallots, thinly sliced |
1 pound | Brussels sprouts, trimmed and halved |
8 baby Yukon gold potatoes, quartered | |
Salt | |
freshly ground pepper | |
2 tablespoons | unsalted butter |
1 | lemon, juiced |
Directions
Preheat oven to 425 degrees F.
Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.
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