Brussels Sprouts with Pancetta

Brussel Sprouts Pancetta

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Brussels Sprouts with Pancetta
An awesome appetizer or savory side dish from Executive Chef David Skinner of Eculent. It's the grainy mustard sauce that will win you over!
Brussel Sprouts Pancetta
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Servings
Ingredients
Servings
Ingredients
Brussel Sprouts Pancetta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425°F.
  2. Trim Brussels sprouts by removing outer leaves and cut in half.
  3. Toss the Brussels sprouts, shallots, and garlic in a mixing bowl with 3 tablespoons of olive oil to coat and sprinkle with salt and pepper.
  4. Spread the Brussels sprouts on a sheet pan and place in the oven to roast for 40 minutes. Stir sprouts occasionally to roast evenly.
  5. While the Brussels sprouts are roasting prepare the pancetta (bacon can be substituted if pancetta is not available) by cutting into ¼” diced pieces. Sauté the pancetta with 1 tablespoon of olive oil and cook until crispy and the fat is rendered.
  6. Remove the pancetta from the pan and add the mustard and apple cider vinegar to the fat to make a sauce.
  7. When the Brussels sprouts are finished roasting bring the sauce to a boil while whisking to prevent burning.
  8. Place the Brussels sprouts and cooked pancetta in a stainless mixing bowl and pour the sauce over the Brussels sprouts and toss to coat evenly.
  9. Place in a serving dish and serve immediately or hold in oven under low heat.
Recipe Notes

Recipe and Image courtesy of Eculent.

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4 Responses to Brussels Sprouts with Pancetta

Susan S says: January 25, 2017 at 7:42 am

Why is it listed to have 8-10 oz of extra virgin olive oil?
The recipe does not use it.

Reply
    Tanji says: January 25, 2017 at 10:58 am

    Hi Susan – Good catch! I’ve updated the ingredients to reflect 4 T of olive oil — 3 for the Brussels sprouts and 1 for the pancetta. Don’t hesitate to ask if you need anything else 🙂

    Reply

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