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.
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yield
4 servings
prep time
15 Min
cook time
40 Min
method
Roast
Ingredients For fully loaded roasted brussel sprouts
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1-2 lbfresh brussel sprouts
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1/2 cthick pancetta, chopped (you can buy this pre-cut in a package)
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3 Tbspshallots, chopped
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1/2 lggala apple, cored and chopped
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2 Tbspolive oil
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2 Tbspmaple syrup
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dashsalt and pepper
How To Make fully loaded roasted brussel sprouts
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1Preheat oven to 425 degrees F. Remove from heat once cooked.
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2Place Brussels in a baking dish. Sprinkle with salt and pepper, and add olive oil. Toss to coat.
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3Bake for approximately 30-40 minutes, turning and tossing occasionally.
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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.
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5When Brussels are done, remove from oven, add the pancetta mix, and gently toss.
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6Drizzle with syrup, and serve. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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