This recipe is so delicious I'm thinking of serving it on Thanksgiving. I have to give credit where credit is due and thank Cooking Light for putting it in their magazine recently (October 2010). Enjoy!
Brussel Sprouts with Shallots and Pancetta
1 1/2 lbs fresh brussel sprouts, cleaned and halved
1 Tbsp olive oil
1/2 C thinly sliced shallot
1 oz finely chopped pancetta
4 tsp brown sugar
2 tsp sweet vermouth
Freshly ground salt & pepper to taste
Preheat oven to 400°. Lightly coat baking sheet with cooking spray. Arrange brussel sprouts on baking sheet and drizzle with olive oil - toss to coat sprouts with oil. Bake for 15 minutes. Add shallot, pancetta, salt and pepper, toss well. Bake for 10 minutes. Add sugar and vermouth, toss to coat and bake an additional 10 minutes.
I am a working woman with a passion for all things food related; I love to grow it, cook it, and most importantly eat it! While I have been known to fix my share of extravagant meals, these days I am budget minded. With a well stocked pantry, a home garden, and some ingenuity scrumptious fare is right around the corner!