Thursday, February 16, 2017

Throw-Back Thursday Recipe: Brussels Sprouts with Pancetta

I'm sharing a recipe that appeared in my 
very first issue of Joyful Kitchen Magazine (Spring of 2016). 
It's one of my husband's favorites. 

Brussels Sprouts with Pancetta

12 oz. fresh Brussels sprouts, sliced in half
3 oz. Pancetta, Italian sausage, diced
½ red onion, thinly sliced
2 to 3 garlic cloves, minced
2 to 3 Tbsp. olive oil
1 ½ tsp. dried basil leaves
½ tsp. garlic powder
Salt and pepper
½ tsp. red pepper flakes (optional)

Preheat oven to 450°

Pour Brussels sprouts into medium-sized bowl. Add Pancetta and red onion, minced garlic, basil, garlic powder, and salt and pepper. Drizzle olive oil over the top and stir.

Pour into a baking dish (I used a 10-inch cast iron skillet). Drizzle with a little more olive oil.

Bake for 30 minutes or until Brussels sprouts are fork tender.

Also....check out this preview of the current issue of Joyful Kitchen Magazine, now available at Amazon.com (print and Kindle).

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