Photo by Helene DuJardin
Roasted Brussels Sprouts with Pancetta, Balsamic, and Pecans
1 pound brussels sprouts
2 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
1¼-inch-thick slices pancetta, coarsely chopped
Salt to taste
2 tablespoons balsamic reduction
¼ cup pecans, toasted and chopped
- Preheat oven to 400 degrees.
- Cut ends off sprouts and slice in half. Rinse. Place on baking sheet. Toss with butter and oil. Add pancetta. Sprinkle with a pinch of salt.
- Roast in oven for 15 – 20 minutes until about cooked. Remove from oven and add balsamic and pecans. Return to oven for 3 – 5 minutes.
Date Published: 12.01.11
from The Local Palate Test Kitchen, Charleston, SC
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