fully loaded roasted brussel sprouts
My girlfriend went to a restaurant and ordered their Brussel sprouts. She sent me a picture and raved about how good they were. I could tell from the pic that there was something else in them. She confirmed there was apple, bacon, shallots and a maple syrup glaze. Of course, we were inspired, or at least I was, to duplicate that. And viola! Here is my duplication, which is completely amazing. The syrup definitely adds a sweet touch against the salty pancetta. If you like that kind of thing, you will love these Brussels.
prep time
15 Min
cook time
40 Min
method
Roast
yield
4 servings
Ingredients
- 1-2 pound fresh brussel sprouts
- 1/2 cup thick pancetta, chopped (you can buy this pre-cut in a package)
- 3 tablespoons shallots, chopped
- 1/2 large gala apple, cored and chopped
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- dash salt and pepper
How To Make fully loaded roasted brussel sprouts
-
Step 1Preheat oven to 425 degrees F. Remove from heat once cooked.
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Step 2Place Brussels in a baking dish. Sprinkle with salt and pepper, and add olive oil. Toss to coat.
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Step 3Bake for approximately 30-40 minutes, turning and tossing occasionally.
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Step 4Meanwhile, over medium heat in a frying pan, saute the pancetta for about 4 minutes, then add the apple and shallot and cook another 4 minutes, or until pancetta starts to slightly brown. I suggest starting just before the Brussels are done.
-
Step 5When Brussels are done, remove from oven, add the pancetta mix, and gently toss.
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Step 6Drizzle with syrup, and serve. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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