This brussel sprout recipe will convert even the most hard core sprout haters!! The combination of herbs and pancetta make it irresistable, and the simplicity makes it quick and easy. This would be a wonderful addition to any Thanksgiving dinner.
(You can also skewer the sprouts and wrap in pancetta and bake for an appetizer)
32 oz. brussel sprouts, trimmed and cleaned
1/2 tsp chopped rosemary
1/2 tsp chopped thyme
3 oz pancetta, diced
Extra Virgin olive oil
A pinch of kosher salt
freshly ground pepper
Preheat oven to 400°.
Trim brussel sprouts and toss with herbs, salt*, pepper and olive oil. Add the chopped pancetta.
Roast in oven for 20-25 minutes.
Sprinkle with kosher salt to finish and ENJOY!!
*Be careful you don’t oversalt because the pancetta has plenty