I adapted this recipe from the
January 2001 Gourmet Magazine.
More of Linda's
Brussels Sprouts Recipes.
Brussels Sprouts with Pancetta and Garlic
Recipe Type:
Brussels Sprouts,
Pork,
Balsamic Vinegar
Yields: 4 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
1 pound Brussels sprouts
2 ounces pancetta, thin slices*
2 cloves
garlic, minced
1 tablespoon good-quality
Balsamic Vinegar
1/2 tablespoon
olive oil
Coarse
salt and freshly-ground pepper
1 tablespoon water
* Lean, thin-sliced bacon or
prosciutto may be
substituted.
Preparation:
Preheat oven to 450° F.
Cut the stems from the
Brussels Sprouts,
halve each one lengthwise,
and remove any blemished
leaves. With a
V-shaped cut
remove the core (this technique opens the leaves of
the sprouts slightly without
destroying their
integrity, which
makes available more area,
and more texture, for the
added flavorings to hang on
to.)
Toss
together
Brussels
sprouts,
pancetta,
garlic,
balsamic
vinegar,
olive oil,
salt, and
pepper in an
11- by
7-inch
baking pan;
spread in 1
layer.
Roast in
upper third
of oven,
stirring
once halfway
through
roasting,
until
sprouts are
brown on
edges and
tender,
approximately
25 minutes.
Stir in
water,
scraping up
any brown
bits on
bottom of
the pan.
Toss the
mixture
again before
serving.
Serve warm.
Makes 4
servings.
