We love the cabbage family, especially Brussels sprouts. A lot of people don’t like this vegetable because of its very strong flavor. But if you cook it right, they taste very good. After I introduced Mr. S to Brussels spouts he started to like it. Personally, the two best ways to make Brussels sprouts are stir fry or to roast.
Ingredients
*1 tablespoons olive oil
*1/2 pound sliced pancetta, diced
*4 shallots, thinly sliced
*1 pound Brussels sprouts, trimmed and halved
* 1 tablespoon olive oil
*Salt and freshly ground pepper
*1 lemon, juiced
Directions
1)Preheat oven to 425 degrees F.
2)Heat a saucepan to medium high 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, season with oil, salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in lemon juice. Transfer to a platter and top with the reserved pancetta.
 |
Ingredients
*1 tablespoons olive oil
*1/2 pound sliced pancetta, diced
*4 shallots, thinly sliced
*1 pound Brussels sprouts, trimmed and halved
* 1 tablespoon olive oil
*Salt and freshly ground pepper
*1 lemon, juiced
Directions
1)Preheat oven to 425 degrees F.
2)Heat a saucepan to medium high 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, season with oil, salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in lemon juice. Transfer to a platter and top with the reserved pancetta.
No comments:
Post a Comment