I made these brussels sprouts last week on a whim. I love pairing pancetta with brussels sprouts, and I had some in the fridge. I also had some chestnuts that needed to be used up, so the dish kind of made itself. Since it was going to be salty, earthy, and very savory, I thought adding a sweet note would round out the dish, so I tossed everything in a drizzle of pure maple syrup. This is definitely my favorite way I've prepared brussels sprouts. I'm sure I'll be making these again soon, however with chestnuts going out of season, I might swap in hazelnuts, almonds or pecans.
Maple Roasted Brussels Sprouts with Chestnuts and Pancetta
1 lb. brussels sprouts, trimmed and halved
1/8 lb. pancetta, minced
1/2 cup chestnuts, halved
2 tbsp. pure maple syrup
Fresh ground black pepper
Pinch of salt
Preheat oven to 400 degrees.
Heat a small skillet over medium heat.
Add pancetta, saute' for 5 minutes, until just crisp.
Spoon out and drain on a paper towel.
Add sprouts, chestnuts and pancetta to a baking dish.
Drizzle with maple syrup, sprinkle with salt and pepper. Toss to distribute evenly.
Roast for 30-40 minutes, depending on the size of your sprouts.
They should be slightly caramelized on the edges and tender.
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