Brussels Sprouts & Bacon


Serves 6

4 tablespoons olive oil

½ pound pancetta, diced

6 shallots, halved

2 pounds Brussels sprouts, trimmed, blanched and halved

Salt and pepper to taste

2 tablespoons unsalted butter

Preheat the oven to 425°F.

Heat the olive oil in an ovenproof roasting pan over medium heat. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and toss to combine. Lightly season with salt and pepper.

Roast the Brussels sprouts and shallots until they are cooked all the way through and golden brown, about 25 minutes, or until the sprouts are crisp on the outside and tender on the inside. Remove the pan from the oven. Add the pancetta and butter and stir well.

Serve the Brussels sprouts on individual plates or family style in a bowl.

Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle
  • TripAdvisor - Black Circle
  • Yelp - Black Circle
caters.jpg
Sonoma Fig Foundation Logo.jpg
BIte Goes One Square_RMPN_1500px.jpg

110 west spain street

sonoma, ca 95476

707.938.3634 x10

email us

  • Grey Instagram Icon
  • Grey Facebook Icon
  • Grey Pinterest Icon
  • Grey Twitter Icon
  • Grey TripAdvisor Icon
  • Grey LinkedIn Icon
  • Grey Yelp Icon
  • Grey YouTube Icon

© 1997 - 2020 by the girl & the fig, LLC