Pancetta, lemons, brussels sprouts, oven, 15 minutes.
Or, in a slight expanded version,
1 pound brussels sprouts, trimmed and halved
1 tablespoon extra virgin olive oil
2 ounces pancetta, cut into 1/2 inch pieces
1 lemon, cut into quarters and then into paper-thin slices
Kosher or sea salt and freshy cracked black pepper
Preheat the over to 500 degrees Fahrenheit.
Toss the brussels sprouts, olive oil, pancetta, lemon, and salt and pepper to taste in a medium baking dish. Roast on a baking sheet (so as not to trap moisture, thereby steaming your little crucifers) until the sprouts are brown and tender, about 15 minutes.
Serves 4. (To serve 24 you will need some more baking sheets….)
This recipe (except, of course, the parentheses) is from the The Rose Pistola Cookbook, by Reed Hearon and Peggy Knickerbocker. Rose Pistola is the restaurant that invented roasting. Well, not really, but it opened in San Francisco in the mid-90’s and has been roasting things ever since.
Happy Thanksgiving cooking to all.