Ingredients

  • 1 1/2 pounds Brussels sprouts, cleaned and halved
  • 8 slices Pancetta
  • 4 cloves garlic
  • 4 Olive Oil
  • 1 slice of bread

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil.
  • INGREDIENTS:

Step 2

  • Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
  • Length: 40 minutes

Step 3

  • While the Brussels sprouts are roasting, in a pan heat 1/4 cup olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • When the Brussels sprouts have finished roasting... In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 5

  • Add the pancetta and heat through for an additional minute.
  • INGREDIENTS:

Step 6

  • Add the Brussels sprouts and heat through for an additional 3 minutes.
  • INGREDIENTS:
  • Length: 3 minutes

Step 7

  • Remove from heat.

Step 8

  • In a food processor, blend the bread and 1 - 2 cloves of garlic.
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!
  • INGREDIENTS: