Monday, November 5, 2012

Roasted Brussel Sprouts with Pancetta

I think this is one vegetable that get the cold shoulder.   Maybe, it's because people are intimidated by it, not knowing how best to prepare these mini cabbages.  That's a shame because they pack  powerful levels of anticancer compounds just like their "cousin" broccoli.    Apparently, don't boil them, since that method of cooking diminishes the anticancer properties.  Who knew?   Yes, I've boiled them, pan fried and microwaved them in the past, but to me, roasting is best. 

Brussel sprouts are thought to be from Brussels, Belgium.  Go figure!  However, certain varieties date back to ancient Roman times. so they're not new kids on the block!  Their growing and ripening pattern are similar to those of hollyhock flowers, sprouting from a long stalk and ripening from the bottom up.   This time of year you see them in the stores displayed on the stalk .  Enough tidbits, let's roast these!


12-15 brussel sprouts

1-2 Tbsp olive oil

 pepper (no salt necessary when pancetta is being used)

garlic powder

about 3 slices of chopped pancetta  (prosciutto can also be used, but not as good)

Preheat oven to 400 degrees.

Clean and trim off the hard ends and remove any "ugly" loose leaves.  I like to cut them at least in half and quarter some of the larger ones.  

Put the cut up sprouts in a large bowl with oil, pepper, garlic powder and pancetta, mixing thoroughly.  Spread onto a cookie sheet in a single layer.  Roast in the oven for about 20-25 minutes, shaking or stirring a few times during the roasting process.

Serves 4 as a side dish.

This is with prosciutto instead of pancetta

1 comment:

  1. This recipe looks delicious. I love brussel sprouts. Thanks for sharing. Exede