Brussel Sprouts with Pancetta
- 1/2 lb Brussel Sprouts, cleaned and halved
- 8 slices Pancetta
- 4 cloves garlic
- Nudo Olive Oil
- 1/2 red onion, sliced
- 1 slice of bread
In a large ziplock baggie, toss the brussel sprouts, 3 pressed garlic cloves and 2 tbls Nudo Olive Oil.
Empty the contents into a ovenproof dish and roast at 350 degrees for 40 minutes.
While the brussel sprouts are roasting, in a pan heat 1/4 cup nudo olive oil. When the olive oil is heated through, saute a slice of bread until browned on both sides. Set aside.
When the brussel sprouts have finished roasting… In the same pan that you sauteed the bread, add the onion and saute for about 3 minutes. Do not let them get fully tender. Add the pancetta and heat through for an additional minute.
Add the brussel sprouts and heat through for an additional 3 minutes. Remove from heat.
In a food processor, blend the bread and 1 – 2 cloves of garlic.
Sprinkle on top of the brussel sprouts mixture and finish by a last drizzle of Nudo Olive Oil!