Photo by Bob Bayne

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6 servings

  • 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
  1. 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.
  2. 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.
  3. Deglaze pan with balsamic vinegar. Season with salt and pepper and serve.
  • Recipe By
    Andrew Ticer and Michael Hudman of Andrew Michaels Italian Kitchen, Memphis
  • Contributing City

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