Michigan Apple Committee posted on January 06, 2016 |
The Chef Next Door made us Roasted Brussels Sprouts with Apples and Pancetta!
Happy New Year! I hope you all had a wonderful and relaxing holiday. I had a fabulous time with my family, but it sure seemed to go by fast. It's still hard for me to believe it's already 2016!
With the new year comes new resolutions. So many people vow to lose weight, and I've been in that boat many times myself. This year I decided I'm not going to focus on losing weight, instead I'm going to focus on being healthy. Eating healthier foods, trying to get more exercise, and taking more time for myself.
There are many things we can do to be healthier, including eating an extra serving of fruits and vegetables each day, making sure we drink enough water, and getting enough sleep each night. I myself need to work on each of these! The one that seems the easiest for me is to eat more fruit. I love fruit, especially apples, so it's never very hard for me to reach my goal.
Although I love eating apples as a snack, I also love to incorporate them into other dishes. Those dishes don't always have to be desserts, even though I love a good apple crisp! There are plenty of ways to use apples in savory dishes, and this Roasted Brussels Sprouts with Apples and Pancetta recipe just happens to be one of them.
Brussels sprouts get tender and caramelized when roasted, and combined with sweet Michigan apples and salty pancetta, it makes one amazing dish! It's the perfect side for just about any protein. I recently paired it with a pork roast and it was a delightful combination. And you want to know the best part? Both of my sons loved the dish and there wasn’t a drop left!
With just three ingredients, this recipe is quick and simple to make. I hope your family will love it as much as mine does!
Roasted Brussels Sprouts with Apples and Pancetta
Prep time: 5 minutes
Cook time: 30 minutes
1 pound Brussels sprouts, ends trimmed and large sprouts halved
2 Tablespoons olive oil
Salt and black pepper
5 ounces diced pancetta
1 Michigan apple, diced (I used Gala)
Preheat the oven to 400 degrees. Place the Brussels sprouts in a large bowl and drizzle with the olive oil, then mix gently with a rubber spatula to evenly coat them. Sprinkle a generous pinch of salt and pepper over the top and mix again.
Pour the Brussels sprouts onto a large baking sheet in a single layer. Evenly sprinkle the diced pancetta and apples over the Brussels sprouts, again making sure everything is in a single layer.
Roast in the oven for 30 minutes, turning halfway through the cooking time, until the Brussels sprouts are golden and lightly caramelized. Serve immediately.
Sarah is the author behind The Chef Next Door blog and is a passionate baker and home cook who enjoys sharing food with family and friends. A mother to two teenage sons, she keeps busy with school and sporting events, and loves spending time with her family. Most days you can find her in the kitchen creating new recipes, but she also enjoys shopping, reading, and spending time outdoors.