Brussels Sprouts are such a wonderful vegetable! They suffered from serious dislike for so many years and are finally getting their due appreciation. I continue to fill my cooking repertoire with new ways to serve them. This recipe happens to be one of my all time favorites and was voted one of the best items at our recent “Red Barn Kitchen – Thanksgiving Culinary Boot Camp“ series. I adapted it from a Food & Wine dish by Michael Symon and it would be a perfect item for your holiday table! This recipe, Roasted Brussels Sprouts and Pancetta with a Caper-Anchovy Vinaigrette is another incredible brussels sprouts recipe.
I like to use Boquerones (white anchovies) in this dish as they have a more subtle flavor and are less salty than regular canned anchovies. You will find Boquerones at your local fish market, or sold preserved in a glass jar or tray at a gourmet grocer. Boquerones will last for a long time in the refrigerator as long as they remain immersed in olive oil. They are barely detectable individually in this recipe but are necessary in completing the flavor combination for the vinaigrette. I promise, you will be amazed at how wonderful these ingredients fuse together to make a spectacular dish!
One of the best things about this recipe is that the brussels sprouts and dressing can be made up to 4 hours ahead and kept at room temperature. Rewarm the brussels sprouts and then toss them with the vinaigrette and add the nuts just before serving. It is also an easy recipe to increase for a larger quantity.
ROASTED BRUSSELS SPROUTS AND PANCETTA WITH A CAPER-ANCHOVY VINAIGRETTE
Serves 10
Ingredients
- 3 lbs. brussels sprouts, quartered
- 4 oz Pancetta, chopped
- ¾ cups extra-virgin olive oil, (plus 1/2 Tbsp)
- Salt and freshly ground
- pepper
- 1 cup walnuts
- ¼ cup red wine vinegar
- 1 tablespoon stone ground mustard
- 2 tablespoons honey
- 3 tablespoons capers, rinsed and chopped
- 2 garlic cloves, minced
- 2 shallots, minced
- 2-ounce Boquerones (white anchovies), minced
Directions
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1. Preheat the oven to 425•. In a large bowl, toss the brussels sprouts with 1/4 cup of the olive oil and season with salt and pepper. Spread the brussels sprouts on 2 large rimmed baking sheets and roast for about 25 -30 minutes, stirring once or twice, until tender and charred in spots; shift the pans halfway through roasting.
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2. In a small, dry sauté pan, heat the walnuts until lightly toasted and aromatic, shaking the pan to ensure even cooking. Transfer to a plate to cool. Using the same pan, add 1/2 Tbsp olive oil over medium-high heat. Add the chopped pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Once the walnuts are cool, then coarsely chop the nuts.
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3. In the large bowl, whisk the vinegar with the mustard and honey. Whisk in the remaining 1/2 cup of oil until emulsified. Add the capers, garlic, shallots and anchovies; season with salt and pepper. Add the brussels sprouts, pancetta and walnuts and toss well. Serve.
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(Printable recipe can by found in my recipe index under Side Dishes)
Comment on “Another Incredible Brussels Sprouts Recipe!”
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I made Trader Joes frozen baby Brussels sprouts quick method roasting after tossed with olive oil, sea salt and pepper then spread on bake sheet and sprinkle seasoned bread crumbs over all and roast. We ate them all they were so yummy and tender. I roasted them at 350 degree oven for 40-60 minutes because I was baking another item.
Yours sounds very good too. Barb F.