Roasted Brussels Sprouts (seasonal) Recipe
With crispy pancetta, toasted pine nuts and shaved Parmigiano-Reggiano, dressed with citrus vinaigrette (GF)
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Ingredients
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APPETIZERS
Method
APPETIZERS
- 1
Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and halve them. Remove any outer wilted leaves.
- 2
In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated. Spread on a large baking sheet in a single layer.
- 3
Roast in the preheated oven until the edges are caramelized and the sprouts are tender, about 18–22 minutes. Shake the pan halfway through.
- 4
Meanwhile, in a skillet over medium heat, render the pancetta until crisp, about 5–6 minutes. Transfer to paper towels to drain; reserve the fat.
- 5
- 6
Prepare the citrus vinaigrette: in a small bowl, whisk together lemon juice, white wine vinegar, Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Slowly whisk in 3 tablespoons olive oil to emulsify. Taste and adjust seasoning.
- 7
In a large bowl, toss the roasted Brussels sprouts with the crisp pancetta and toasted pine nuts. Drizzle with the citrus vinaigrette and toss to coat.
- 8
Finish with shaved Parmigiano-Reggiano over the warm sprouts and serve immediately.
