Happy hump day friends! Boston is gray and chilly this morning, but I think we’re in for a nice weekend. In New England they say if you don’t like the weather, wait a minute and it will change. How true! Weather.com might say gusty winds and a few showers, and then we’ll end up having a heat wave. On the flip side, you might expect sunshine all day and be met with a snowstorm while walking out the door (sans coat, I might add😉 ). I’ve always envisioned New England meteorologists getting together right before a segment and flipping a coin…heads huh? I guess that means I’ll say rain for today.🙂
Back to last weekend’s Mother’s Day Menu…..the side dish! For this dish I decided to go with Brussels Sprouts, Pancetta and Caramelized Onions; a recipe I originally saw in Williams-Sonoma: Dinner Parties. I’ve always loved Brussels sprouts…boiled, roasted or baked…and I knew I love ‘em even more with some bacon, or in this case pancetta, added – yum! I used the exact ingredients from the original recipe; however my measurements are a little different, so keep that in mind if you have the book at home.
- 4 cups Brussels sprouts
- 1 medium onion
- ½ lb. cut of pancetta (you can have the butcher/deli master do this for you)
- ½ tablespoon butter
- 1 ½ tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Preheat the oven to 450 degrees.
- Dice pancetta into ½ inch pieces and cook in a skillet over med-high heat, until crisp. Remove with a slotted spoon and place on a paper towel to dry/cool. Do not throw out the pancetta fat!
- Quarter onion and sliced into thin strips. Add ½ tablespoon butter to pancetta fat then add the onions. Turn heat to low and cook uncovered for onions to caramelize. This should take about 15-20 min. Once caramelized, remove from heat.
- Cut Brussels sprouts in half length-wise. Place in a bowl to coat with 1 ½ tablespoons of olive oil and 1 teaspoon balsamic vinegar. I recommend using good balsamic vinegar, as roasting concentrates the flavor.
- Spray nonstick cooking spray on a large baking sheet and lay Brussels sprouts out in a single layer. Sprinkle S&P, but go lightly on the ‘S’; pancetta is very salty itself.
- Roast in the oven for 20 min.
- Place the onions back on med heat and add the Brussels sprouts and pancetta. Cook to heat through and combine flavors. Serve warm.