Tuesday, November 06, 2012

Crispy Brussels Sprouts & Pancetta

Prep time: 10 minutes
Cook time: 15 minutes
Serves 4-6

1 tablespoon olive oil
2 cups Brussel sprouts, cut in half length-wise
1/4 pound pancetta, in 1/4" cubes
1 tablespoon Dijon mustard or spicy brown mustard
½ teaspoon garlic powder
Kosher salt
Freshly-ground black pepper

1. Heat the olive oil in a large saute pan over medium-high heat. Add the pancetta and let cook 2-3 minutes until pancetta starts to darken in color and release some of its fat into the pan.

2. Add the Brussels sprouts and stir a few times to coat them in the oil and pancetta fat. Season liberally with coarse salt and pepper. Next, add in the garlic powder.

3. Cook over medium-high heat for 5-7 minutes or until the sprouts start to brown and the pancetta is crisp. Add the tablespoon of mustard and stir so it coats the sprouts. Cook another 2 minutes.

4. Heat the broiler and add the sprouts to a lined rimmed baking sheet. Broil the sprouts and pancetta for 2-3 minutes until they are charred and crispy.

No comments: