2 tablespoons olive oil
4 ounces speck, diced
1 pound brussels sprouts, ends trimmed and leaves separated
2 shallots, sliced
1 butternut squash, sliced in half moons
2 pears, sliced to a medium thickness
4 ounces balsamic vinegar
Salt and pepper to taste
- In a skillet set over medium-high heat, add olive oil and speck. Render the fat, being careful not to burn, and add brussels sprouts. Roast brussels until well caramelized, about 4 minutes.
- Once caramelized, add shallots and cook until they are caramelized, about 2 minutes. Add squash and sauté until caramelized, about 4 minutes. Add pears and caramelize, about 2 minutes.
- Deglaze pan with balsamic vinegar. Season with salt and pepper and serve.
Recipe ByAndrew Ticer and Michael Hudman of Andrew Michaels Italian Kitchen, Memphis