• Aa7bddec2ad0ae6c811e26c046361525

Roasted Brussels Sprouts With Cranberries & Pancetta

A beautiful fall side dish with something a little extra special- pancetta!

Prep
Cook
Serves 4people
Ingredients
2
cups brussels sprouts - sliced in half
1
cup pancetta - cubed into small pieces
1
cup onions - thinly sliced
1
tbs lard or coconut oil
1
tsp salt
1/2
cup fresh cranberries - sliced in half*
4
sprigs fresh rosemary
1
tbs maple syrup
*substitute the fresh cranberries with dried. just don’t roast them. toss them with the vegetables after roasting and omit the maple syrup
Directions
1.
Preheat the oven to 375°F.
2.
Blanch the brussels sprouts for 2 minutes in a large pot. Remove from heat, drain in a colander and run cold water over them.
3.
Melt the lard. In a large mixing bowl, toss brussels sprouts, pancetta, onion and cranberries with lard and salt.
4.
Divide everything among pans so that it is evenly spread out and touching the bottom of the pan. This will ensure that the brussels sprouts stay crispy.
5.
Roast for 20 minutes, tossing everything halfway through cooking.
6.
Discard rosemary sprigs. Stir in maple syrup and serve hot.

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