Pancetta Roasted Brussels Sprouts.
2 pounds Brussels sprouts, trimmed and cut in half.
2 tablespoons extra virgin olive oil.
½ pound pancetta, cut into ½ inch cubes.
3 thyme sprigs.
Preheat the oven to 450o F.
Put the Brussels sprouts in a large mixing bowl. Add the olive oil, pancetta, and thyme; season with ¼ teaspoon salt and a pinch of pepper. Mix until the oil coats the sprouts.
Put a large ovenproof skillet over medium-high heat. Dump the Brussels sprout mixture into the hot skillet. Cook, stirring often, until the pancetta renders its fat and the sprouts start to brown, about 4 minutes.
Transfer the skillet to the oven and roast the sprouts, periodically shaking the pan or stirring with a large spoon to keep the pancetta from sticking and burning, until tender, roughly 15 minutes. Remove from the oven and cover to keep warm or serve immediately.
Brussels Sprouts, Italian Style.
20-30 Brussels Sprouts, trimmed and cut in half.
1 can o tomato sauce
2 can diced tomatoes
1 onion, diced
2 cloves of garlic (chopped)
2-3 sprigs of Italian parsley
1 teaspoon of fresh basil
1 teaspoon of fresh rosemary
3-4 mild Italian sausage sliced in 1 inch sections
Sauté onion, garlic and parsley in olive oil until translucent, then set aside.
Cook sausage on medium heat to brown outside.
Add all ingredients except Brussels sprouts and cook for at least one hour. Add additional broth as needed as the sauce cooks down.
Approximately 30-40 minutes prior to serving, and Brussels sprouts and cook at medium heat.
Cook until ready, stick fork in to see how soft you them to be. I prefer them to be softer to allow the sauce to penetrate.