This recipe is inspired from Food52.
- 1 pound brussels sprouts
- 2 slices rustic country bread
- 2 ounces pancetta, chopped
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1 fat clove garlic, smashed
- 1 tablespoon Roman Holiday
- Salt and pepper to taste
- 1/3 cup grated Parmesan (optional)
- Heat the oven to 425° F. Trim and quarter the brussels sprouts (halve them if they're small). Tear the bread into rough crumbs about 1/3 inch in diameter; you'll need about 1/2 cup.
- In an ovenproof pan that will work for serving, fry the pancetta over low heat until crisp. Add 1 tablespoon of the olive oil to the pan, and over medium low heat soften the shallot, 3 to 5 minutes. Add the garlic and Roman Holiday and cook for another minute. Turn the heat up to medium and add the croutons, stirring to coat them in the oil. Cook for a couple of minutes, until the bread crumbs start to brown.
- Push everything to the sides of the pan and turn up the heat to medium-high. Add another tablespoon of olive oil to the center of the pan, along with the sprouts. Cook for a minute or so, until they sizzle and start to brown. Stir everything together, adding salt and pepper to taste, and transfer the pan to the oven. Cook, stirring once or twice, until the sprouts are just tender, about 15 minutes, and everything is crisp and burnished.
- Garnish with the Parmesan cheese.
Serves 4 to 6
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.