Oh how I love roasted Brussels sprouts. My heart just adores them so very much.
I made a little pasta with pancetta and then stirred in roasted Brussels sprouts at the end.
This recipe serves four.
about 2 cups of Brussels sprouts, split down the middle
Extra Virgin Olive Oil (EVOO)
Kosher or sea salt and pepper
1/4 pound of pancetta, chopped (you could use more if you like)
1 onion, chopped
3 cloves garlic, chopped
about a cup or so of chicken stock
a big splash of half and half or heavy cream (milk works too! About 2-3 tablespoons)
about half a cup of grated Parmesan cheese
1 pound of pasta, I used a whole wheat penne
Preheat your oven to 425 degrees.
Line a baking sheet with foil (for easy clean up) and spread out your halved Brussels sprouts. Drizzle EVOO down over the tops of the Brussels sprouts and then sprinkle on a big pinch of both salt and pepper. Place your baking sheet in the oven and roast about 25 minutes.
While the Brussels sprouts are roasting, add a drizzle of EVOO to a large pot over medium-high heat. Add in your chopped pancetta and allow to crip. Once crisped (give it about 7-8 minutes), add in your chopped onion and saute about five minutes until soft. Next, add in your chopped garlic and saute a minute or two.
At this point, bring a large pot of water up to a boil and drop your pasta once it’s boiling. You’ll cook to al dente (about 7 or 8 minutes) and then drain.
Back at your skillet, slowly stir your stock into your pancetta mixture and de-glaze the pan (scrape the little bits off the bottom). Reduce heat to low and allow to simmer a few minutes. Right before you’re about to assemble, stir your cream into the pancetta mixture. Next, stir in your hot pasta. Remove your Brussels sprouts from the oven and toss them in your pasta mixture too. Sprinkle grated Parmesan down over everything.
Serve and enjoy.