9 out of ten times when I ask someone what they think about Brussel Sprouts, tell me they're disgusting and don't want any. I think these people are confusing boiled Brussel Sprouts or those Green Giant ones that you boil in the bag with what I'm talking about!
What then am I talking about? I'm talking about sea salt, pancetta and a nice hot oven ... that's right, forget boiling, we're roasting!
Roasted Brussel Sprouts
1 bag fresh Brussel Sprouts
2 thick cut slices of pancetta (about 1/3 inch each)
1/2 Tbsp corse sea salt
1 Tbsp olive oil
First think you want to do is preheat your oven to 425F (well, after buying the ingredients of course). While the oven is pre-heating, roughly chop the pancetta and place in a mixing bowl (don't cut too fine as it will shrink in cooking, but you don't want massive chunks either). Wash your sprouts and then trim the bases of each and remove any suspect leaves. Slice the sprouts in half and then add to the bowl. Add the oil and salt and then toss to mix well. Cook the sprouts on a baking sheet in a single layer until well browned. Time in the oven is dependent on size. Start by cooking for 15 minutes then check every five minutes until browned. Serve and enjoy!
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