Brussel Sprout Recipe With Pancetta And Chicken
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Set oven to 425 degrees F.
Line a baking sheet with parchment paper.
Portion Brussels sprouts by cutting off the top and bottom of each sprout. Peel the outer leaves off and discard. Trim the tail ends of sprouts. Do not remove the core.
In a large bowl, toss Brussels sprouts with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
Place Brussels sprouts in a single layer on the baking sheet.
Roast for 15-20 minutes, or until sprouts are tender.
Meanwhile, prepare the bacon:
In a medium skillet, heat 1 Tbsp olive oil over medium heat. Add bacon and cook for 10-12 minutes, or until crisp.
Preheat oven to 425 degrees F.
Working quickly, remove bacon from the skillet and drain well on paper towels. Crumble bacon, set aside.
1 lb. Brussels sprouts
2 Tbsp olive oil
1 tsp fine sea salt
1 tsp freshly ground black pepper
2 Tbsp avocado oil
Topping the dish with cheese is important for both visual and flavor reasons. I generally use a slice of cheese for each sprout or Brussels sprout I place on the plate. That way, I can see how many I have, but I also get a nice, little kick of flavor.
When you have a group of people who enjoy Brussels sprouts and are open to trying something new, this is a winning recipe. It allows you to use the best part of the Brussels sprouts (the leaves) and still throw out the core.
Arrange Brussels sprouts on the baking sheet and bake for 20-25 minutes or until the leaves of Brussels sprouts start to brown. Remove from oven and toss with the olive oil mixture. Top each serving with a small pat of parmesan cheese.
Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. Serve hot and enjoy!
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