Brussel Sprouts with Pancetta & Apple
We found these delightful purple Brussel Sprouts at a local market - they are smaller and crunchier than their green counterparts and roast up quickly. Do them in a hot oven so they crisp up instead of steam - hot and quick for these veggies, not low and slow. As long as you prepare them in advance, these will cook up very quickly while your roast is resting before you slice.
Ingredients:
- 2lbs of Brussel Sprouts, washed and trimmed
- 1 package (250 grams) of Pancetta, diced
- 1 or 2 apples, cored and diced (you can leave the peel)
- Single Varietal Olive Oil - Medium Intensity
- Salt & Pepper
Method:
- Preheat your oven to 425F
- Cover a large, shallow baking tray with foil.
- Place brussel sprouts, pancetta, apple in a large bowl and toss them in olive oil and salt & pepper to taste.
- Pour out onto the baking tray, ensuring a single layer and not too crowded - you want them to roast fast, not steam.
- Place in oven for 15 minutes - check at 15 minutes to ensure they are crisping, not burning, and then continue for another 5 minutes as needed.
