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​Roasted Brussels Sprouts with Pancetta and Sage 

Eatingwell.com
Serves 8
Ingredients
  • 1 large leek, white and light green part only, thinly sliced (I substitute yellow onion)
  • 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
  • ½ cup chopped pancetta (2 ounces)
  • 2 tablespoons finely chopped fresh sage
 ​
Picture
Preparation
  1. Preheat oven to 450°F.
  2. Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
  3. Make Ahead Tip: Keep warm in a 225°F oven for up to 15 minutes.

Plow to Porch Organics, Inc.
718 Union Street, Santa Barbara, CA 93103

805-203-6222
mail@plowtoporch.com
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