Brussels sprouts get a double roasting in this beautiful side dish from Diana Bauman. She first roasts them in olive oil until delicately caramelized, then sautés them with red onions and pancetta ham. The sprouts are then topped with toasted bread crumbs and garlic for a final dimension of delicious flavor and texture.
Roasted Brussels Sprouts With Red Onions and Pancetta
1 1/2 pounds Brussels sprouts, cleaned and halved
8 slices Pancetta
4 cloves garlic
4 Olive Oil
5 1/2 red onion, sliced
1 slice of bread
In a large plastic zippered bag, toss the Brussels sprouts, 3 pressed garlic cloves and 2 tablespoons Olive Oil.
Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
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.
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. Add the pancetta and heat through for an additional minute.
Add the Brussels sprouts and heat through for an additional 3 minutes. Remove from heat.
In a food processor, blend the bread and 1 - 2 cloves of garlic.
Sprinkle on top of the Brussels sprouts mixture and finish by a last drizzle of Olive Oil!
