Serves 6
1T olive oil
1lb brussels sprouts, quartered
1 firm, tart apple, diced
1 med yellow onion, diced
3oz thin pancetta, coarsely chopped
2T sherry vinegar
3/4c pure maple syrup
1/8t crushed red pepper flakes
½c spiced pecan pieces
1. Heat oven to 400°F
2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat
3. Roast 20 mins, until tender
4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain
5. Whisk together vinegar, syrup, red pepper flakes
6. Toss brussels mixture with ½ (or more) dressing & pancetta
7. Top with spiced pecan pieces
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