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Maple Dijon Brussels Sprouts with Pancetta

Recipe by Mark Calaminici | Food Loves Company
Serves 4


Ingredients

2 lbs. Brussels sprouts, trimmed and halved
4 tbsp extra virgin olive oil
Salt
Freshly cracked pepper
4 tbsp Dijon
¼ cup maple syrup
Cayenne, to taste
1 tbsp lemon juice
250 grams pancetta, cut into small 1-inch cubes


Method

1. Preheat oven to 425 degrees.

2. In a large bowl, add Brussels sprouts, 3 tbsp extra virgin olive oil and season with salt and freshly cracked pepper. Toss to incorporate all ingredients.

3. Transfer Brussels sprouts to a baking sheet lined with parchment paper. Place in oven and roast for 25-30 minutes, until browned. You may give the pan a shake or flip about half way through.

4. In a medium sized bowl add Dijon mustard, maple syrup, 1 tbsp extra virgin olive oil, cayenne and lemon juice. Whisk together ingredients. Season to taste with salt and freshly cracked pepper. Set aside.

5. In a large cast iron pan over medium heat, sauté pancetta, until browned and crisp.

6. Add the roasted Brussels sprouts to the cast iron with the pancetta and pour over the dressing. Sauté for 2-3 minutes. Enjoy!

Until next time, ciao!

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