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RECIPE

A CookTale

These Brussels and Potatoes are guaranteed delicious, they make every occasion that you serve them a vegetarian delight. The more you allow them to char, the tastier they are. A good douse of EVOO & Salt brings out even more of their character. If this seems to be a redux, you’re right because they have become one of our most favorite and often prepared dishes.

INGREDIENTS

10 oz of Brussels sprouts (ends removed)
12 oz of Yukon Gold Baby Potatoes (halved & parboiled)
4 oz of Pancetta (1/4 dice)
2 TB of EVOO
1 tsp of Kosher Salt & 1/2 tsp of Black Pepper

METHOD

1. Preheat oven to 425F.

2. Cut off the ends of the Brussels Sprouts & remove any discolored outer leaves. Mix them in a bowl with the EVOO & the Salt & Pepper.

3. Add the Potatoes to a pot of steaming water & parboil for 5 minutes.

3. Add the vegetables & the Pancetta to a large sheet pan or a large oven proof casserole in a single layer & roast for 35 to 45 minutes, until crisp & charred on the outside & tender on the inside. Shake the pan from time to time to brown them evenly.

4. Sprinkle with more Kosher Salt (or to taste) & serve immediately.

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