Recipe Roasted Brussel Sprouts With Pancetta

Whisk the remaining tablespoon of olive oil with the maple syrup and balsamic vinegar and add to the sprouts tossing to coat and cook for another minute or two so the sprouts are still fork tender but not mushy.

Recipe roasted brussel sprouts with pancetta. Heat a frying pan over a high heat until hot. Add the brussels sprouts brown sugar and red pepper flakes to the rendered pancetta fat in the skillet season with salt and black pepper and toss to evenly coat. Spread the sprouts in the skillet in an even layer cut side down.

Roast until tender and browned 25 to 30 minutes. Toss together brussels sprouts pancetta garlic oil and salt and pepper to taste in an 11 by 7 inch baking pan and spread in 1 layer. Toss in the sprouts and stir fry for 2 3 mins adding the sage to serve.

Add the garlic and saute until pale golden about 2 minutes. Simmer uncovered for 8 10 minutes or until brussels sprouts are tender. Add the pancetta olive oil 1 1 2 teaspoons salt and 1 2 teaspoon pepper toss with your hands and spread out in a single layer.

After 10 minutes stir the sprouts and pancetta or shake the dish well and return to the oven for another 10 minutes. Bring a pan of salted water to the boil. Cook for 8 10 minutes or until tender then drain in a colander.

Blanch the brussels sprouts in a pan of boiling salted water for 3 mins then drain and tip into a bowl of iced water to cool quickly. Add the broth salt and pepper stirring to loosen browned bits from pan. Bring to a boil.

Add the sprouts and blanch for 2 3 minutes then drain well. Add the olive oil. Roast in upper third of oven.