March is Nutrition Month, so I figured I would tackle my nemesis. And I’m really not sure why. I think I’ve always been scared of them because everyone says how terrible they are. I love cabbage so why wouldn’t I love these little baby cabbages? Obviously because they’ve been missing a key ingredient: pancetta.
Good god I love cured meat. It’s a problem that’s turning out to be a chronic problem. I stopped by the deli at Pete’s and had a wonderful conversation with a gentlemen behind the counter about my problem. He assured me I wasn’t alone as he sliced off pieces of a big chunk of pancetta for me.
I asked a number of friends what their favourite way to cook Brussel’s was and this recipe is a result of many suggestions. I kid you not, even kids would like these. They are delicious.
Ingredients
3 cups of Pete’s Brussels Sprouts, sliced in half
2 tsp Acadian Maple Syrup
4 slices Casa Italia Pancetta, sliced 1/2” thick
1 T Olive Oil
S&P
Slice sprouts in half and toss with all remaining ingredients. Roast at 350 for 25-30 minutes, turning occasionally. The key is slicing the sprouts and ensuring each piece has ample one-on-one time with the pan.
