Roasted Brussel Sprouts with Leeks & PancettaNovember 25th, 2015 0 Comments
This rich and delicious dish is perfect for a meal or even as a side dish. It is great in the winter months when it’s cold out and you want to roast / feel heat from your oven! Pancetta is normally pretty salty so there is no need to add any salt to this dish.
Serves: 2 as a meal; 4 as a side
- 3-4 cups brussel sprouts, cut in half (keep any leaves that fall off)
- 1 large leek, rinsed and thinly sliced
- 1/2 tbsp fresh sage, chopped
- 1 cup pancetta
- 2 tbsp olive oil
- Freshly ground black pepper, to taste
Pre-heat oven to 325°F.
Combine brussel sprouts, leeks and pancetta in a baking dish. Toss with oil and pepper. Cook for 18-20 minutes, stirring the vegetables around at about 10 minutes in.
Serve hot and enjoy!
Pairing Suggestion: If you want to complement the pancetta, a full-bodied Cabernet Sauvignon would go very nicely!
Note: This recipe was taken from: http://www.eatingwell.com/recipes/brussels_sprouts_pancetta_sage
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first OR an now CA) two years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
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