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American · Side
Roasted Brussels Sprouts with Pancetta Vinaigrette
Quartered Brussels sprouts roasted hot until tender with charred outer leaves, then tossed in a warm vinaigrette of rendered pancetta, scallion, garlic and red wine vinegar.
- YieldServes 4
- Hands-on40 min
- Total1 h
- Difficulty
Ingredients
- 680 gBrussels sprouts, trimmed and cut through the core into quarters (about 1 1/2 lb)
- 45 mlextra-virgin olive oil, for the sprouts
- 1½ tspfresh thyme leaves, chopped
- to tastekosher salt
- to tasteblack pepper, freshly ground
Pancetta vinaigrette (half batch, about 120 ml)
- 1 tspextra-virgin olive oil, for rendering the pancetta
- 40 gpancetta, finely chopped (about 1 1/2 oz)
- 2scallions, trimmed, thinly sliced
- 1 clovegarlic, finely minced
- 30 mlred wine vinegar
- 30 mlextra-virgin olive oil, for whisking in
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