Since I first discovered how much better brussel sprouts can be than that mushiness you may have eaten as a kid, I've gone completely gaga for this vegetable. This latest incarnation is a tantalizing mix of creaminess and crispiness, saltiness and sweetness, juiciness and dryness. Because contrast is EVERYTHING in cooking. Plus put together, it's an absolute beauty in a bowl, especially around the holidays. This recipe is my own.
To make, wash 2 lbs brussel sprouts and cut in half lengthwise. Toss with 2T olive oil, then spread on a baking sheet in a single layer. Roast at 350F for about 40-45 minutes or until browning, turning once. Gently toss with 1/4 cup maple syrup.
While brussel sprouts are roasting, dry-sauté 150g thinly-sliced pancetta in a frying pan for about 2 minutes per side, or until slightly crispy and browned. Roughly chop.