Sides

REVIEWS Review(s)

Brussels Sprouts with Pancetta

Difficulty:Easy
Serves:8
Cook Time:30 Minutes

Ingredients

  • ■   olive oil
  • ■   salt
  • ■   4 oz pepper

Description

Ingredients 2 pounds fresh Brussels sprouts, trimmed and halved 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 6 (1/8-inch-thick) pancetta slices 1 tablespoon freshly grated Parmesan cheese Preparation 1. Preheat oven to 425°. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally. 2. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp. Remove pancetta, and drain on paper towels. Crumble pancetta. 3. Remove sprouts from oven, and place in a large serving dish. Top with cheese and crumbled pancetta. Recipe from Victoria Amory, Southern Living, NOVEMBER 2010

  • 1. Preheat oven to 425°.
  • 2. Toss together Brussels sprouts and next 3 ingredients in a 15- x 10-inch jelly-roll pan.
  • 3. Bake 17 to 20 minutes or until sprouts are tender and edges are lightly browned, stirring occasionally.
  • 4. Meanwhile, cook pancetta in a large skillet over medium heat 8 to 10 minutes or until crisp.
  • 5. Remove pancetta, and drain on paper towels.
  • 6. Crumble pancetta.
  • 7. Remove sprouts from oven, and place in a large serving dish.
  • 8. Top with cheese and crumbled pancetta.
  • 9. Recipe from Victoria Amory, Southern Living, NOVEMBER 2010

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...