Sorry no photos. Great method. Shallots make the difference.
---Colleen
Roasted Brussels Sprouts with Pancetta
Ingredients:
1-2 pounds Brussels sprouts
1 small shallot
olive oil
3 ounces diced pancetta
salt and pepper to taste
Wash and trim 1-2 pounds of Brussels Sprouts, removing outer leaves and cutting off end. Cut larger sprouts in half.
Slice a small shallot thinly and scatter on baking sheet.
Place sprouts on a large baking sheet and toss with olive oil and salt and pepper and the shallots.
Roast in a hot oven (450 degrees) for about 15-20 minutes or until Brussels sprouts are tender.
While the sprouts are roasting, cook about 3 ounces of diced pancetta in a large deep pan on the stove top to render fat and until pancetta is nearly crisp.
When the sprouts are done, toss into the pan with pancetta. Adjust seasonings and serve immediately.
You can prep this dish by roasting the sprouts before hand and sautéing the pancetta. Just before serving, reheat the pancetta and toss in the sprouts and warm through.
--- Colleen