Pic Today 11/23/17

 

 

 

 

 ROASTED BRUSSELS SPROUTS

WITH PANCETTA

My favorite Thanksgiving vegetable

is always this seasonal 

flavorful side-dish.

Peel the rough outer leaves

off just plucked sprouts.

Cut in half.

Toss with olive oil, salt & pepper.

Dice thick sliced pancetta,

sauté and drain.

Mix with freshly grated nutmeg

in a large roasting pan.

Bake in a hot 450˚ oven, uncovered

for 20 minutes.

Goes well with turkey and gravy!