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!
Ingredients
- 2 pounds Brussels sprouts halved
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- 4 shallots or red boiler onions thinly sliced
- 3 tablespoons apple cider vinegar
- 2 tablespoons grainy mustard
- salt
- Black Pepper freshly ground
Equipment:
- 8" Chefs knife
- Sheet pan
- Stainless steel mixing bowl
- 10'' Sauté pan
- Stainless steel whisk
Instructions
- Preheat the oven to 425°F.
- Trim Brussels sprouts by removing outer leaves and cut in half.
- 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.
- Spread the Brussels sprouts on a sheet pan and place in the oven to roast for 40 minutes. Stir sprouts occasionally to roast evenly.
- 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.
- Remove the pancetta from the pan and add the mustard and apple cider vinegar to the fat to make a sauce.
- When the Brussels sprouts are finished roasting bring the sauce to a boil while whisking to prevent burning.
- 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.
- Place in a serving dish and serve immediately or hold in oven under low heat.
Notes
Recipe and Image courtesy of Eculent.
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