Monthly Archive for: ‘October, 2017’

Roasted Brussels Sprouts, Pancetta & Apples

Serves 6

1T olive oil

1lb brussels sprouts, quartered

1 firm, tart apple, diced

1 med yellow onion, diced

3oz thin pancetta, coarsely chopped

2T sherry vinegar

3 3/4c pure maple syrup

1/8t crushed red pepper flakes

½c spiced pecan pieces

 

1. Heat oven to 400°F

2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat

3. Roast 20 mins, until tender

4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain

5. Whisk together vinegar, syrup, red pepper flakes

6. Toss brussels mixture with ½ (or more) dressing & pancetta

7. Top with spiced pecan pieces