Serena Wolf's Roasted Brussels Sprouts with Pancetta

“This is the MVP of side dishes,” says the author of the Dude Diet Dinnertime cookbook

Serena Wolf’s Roasted Brussels Sprouts with Pancetta

1 1/2 lbs. brussels sprouts, stems and outer leaves removed
2 1/2 Tbsp. extra-virgin olive oil, divided
1/4 tsp. kosher salt
4 oz. chunk pancetta or thick-cut bacon, cut into small cubes
2 Tbsp. balsamic vinegar
2 tsp. Dijon mustard
1 tsp. pure maple syrup
1 medium garlic clove, grated or finely minced

1. Preheat oven to 425°. Line a large rimmed baking sheet with foil.
2. Slice brussels sprouts in half lengthwise (or into quarters if large). Reserve 8 ounces of sprouts, and set aside. Place remaining sprouts in a large bowl. Drizzle with 1 1/2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread in an even layer on prepared baking sheet, and roast until tender and caramelized, 20 to 25 minutes, stirring every 10 minutes.
3. Meanwhile, cut reserved sprouts into very thin slices. Set aside.
4. Heat a medium nonstick skillet over medium. Add pancetta, and cook, stirring occasionally, until lightly browned and crispy, about 8 minutes. Transfer pancetta and pan drippings to a large bowl. Whisk in vinegar, mustard, maple syrup, garlic and 1 tablespoon oil until combined.
5. Add roasted and raw sprouts to pancetta dressing; toss to combine. Serve warm or at room temperature.

Quick tip! To keep brussels sprouts fresh, place the unwashed sprouts in an airtight, zip-top bag and refrigerate. If kept away from moisture, they should last up to 10 days.

Serves: 6
Active time: 15 minutes
Total time: 45 minutes

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