Brussels Sprouts & Bacon

By danyell923

Cline Vineyards, Sonoma, CA
Ancient Vines Mourvedre Pairing Recipe

Ingredients

• 4 Tbsp Olive oil
• 1/2 lb pancetta
• 6 shallots, halved
• 2 lbs Brussels sprouts, trimmed, blanched and halved
• salt and pepper to taste
• 2 Tbsp unsalted butter

Preparation

Step 1

Preheat oven to 425.

Heat olive oil in an ovenproof roasting pan over medium heat. Add pancetta and cook until golden brown and crisp. Remove pancetta to a plate lined with paper towels. Add shallots to pan and cook until soft. Add Brussels sprouts and toss to combine. Lightly season with salt and pepper.

In the oven, roast Brussels sprouts and shallots until cooked all the way through and golden brown, about 25 minutes or until sprouts are crisp on the outside and tender on the inside. Remove pan from oven. Add pancetta and butter, stirring well.

Serve Brussels sprouts on individual plates or family style in a bowl.