Marcela Valladolid’s Roasted Brussels Sprouts with Caramelized Pancetta.Photo:Fred Hardy IIBring some heat to your Thanksgiving dinner withMarcela Valladolid’s quick side dish.“This subtly smoky, slightly spicy dish goes really well with turkey,” says the author of the newFamiliacookbook. “It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chile take it to the next level.”This dish is an homage to the celebrity chef’s father, who she says will “eat candied anything.“While you can use pre-shredded Brussels sprouts, if you are buying them whole and chopping them yourself Valladolid has some tips. She suggests choosing smaller sprouts because they are “better in terms of flavor” and to avoid the larger sprouts because they are the “most bitter.“Marcela Valladolid’s Roasted Brussels Sprouts with Caramelized Pancetta1½ lbs. shredded brussels sprouts (about 9 cups)½ cup extra-virgin olive oil 3 large garlic cloves, minced1½ tsp. kosher salt¾ tsp. black pepper4 dried ancho or guajillo chiles (½ oz. each), stemmed, seeded and cut into thin strips or rings12 oz. pancetta, cut into small cubes6 Tbsp. packed light brown sugar or piloncillo (Mexican brown sugar)1½ tsp. finely chopped fresh thyme1.Preheat oven to 400°. Toss together brussels sprouts, olive oil, garlic, salt and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10 to 12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5 to 6 minutes longer.2.Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5 to 6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.3.Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature.Serves:8Active time:20 minutesTotal time:35 minutes
Marcela Valladolid’s Roasted Brussels Sprouts with Caramelized Pancetta.Photo:Fred Hardy II
Fred Hardy II
Bring some heat to your Thanksgiving dinner withMarcela Valladolid’s quick side dish.“This subtly smoky, slightly spicy dish goes really well with turkey,” says the author of the newFamiliacookbook. “It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chile take it to the next level.”This dish is an homage to the celebrity chef’s father, who she says will “eat candied anything.“While you can use pre-shredded Brussels sprouts, if you are buying them whole and chopping them yourself Valladolid has some tips. She suggests choosing smaller sprouts because they are “better in terms of flavor” and to avoid the larger sprouts because they are the “most bitter.“Marcela Valladolid’s Roasted Brussels Sprouts with Caramelized Pancetta1½ lbs. shredded brussels sprouts (about 9 cups)½ cup extra-virgin olive oil 3 large garlic cloves, minced1½ tsp. kosher salt¾ tsp. black pepper4 dried ancho or guajillo chiles (½ oz. each), stemmed, seeded and cut into thin strips or rings12 oz. pancetta, cut into small cubes6 Tbsp. packed light brown sugar or piloncillo (Mexican brown sugar)1½ tsp. finely chopped fresh thyme1.Preheat oven to 400°. Toss together brussels sprouts, olive oil, garlic, salt and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10 to 12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5 to 6 minutes longer.2.Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5 to 6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.3.Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature.Serves:8Active time:20 minutesTotal time:35 minutes
Bring some heat to your Thanksgiving dinner withMarcela Valladolid’s quick side dish.
“This subtly smoky, slightly spicy dish goes really well with turkey,” says the author of the newFamiliacookbook. “It has the traditional flavors of roasted Brussels sprouts, but the candied pancetta and chile take it to the next level.”
This dish is an homage to the celebrity chef’s father, who she says will “eat candied anything.”
While you can use pre-shredded Brussels sprouts, if you are buying them whole and chopping them yourself Valladolid has some tips. She suggests choosing smaller sprouts because they are “better in terms of flavor” and to avoid the larger sprouts because they are the “most bitter.”
Marcela Valladolid’s Roasted Brussels Sprouts with Caramelized Pancetta
1½ lbs. shredded brussels sprouts (about 9 cups)
½ cup extra-virgin olive oil 3 large garlic cloves, minced
1½ tsp. kosher salt
¾ tsp. black pepper
4 dried ancho or guajillo chiles (½ oz. each), stemmed, seeded and cut into thin strips or rings
12 oz. pancetta, cut into small cubes
6 Tbsp. packed light brown sugar or piloncillo (Mexican brown sugar)
1½ tsp. finely chopped fresh thyme
1.Preheat oven to 400°. Toss together brussels sprouts, olive oil, garlic, salt and pepper on a large rimmed baking sheet. Bake in preheated oven until brussels sprouts are slightly browned, 10 to 12 minutes. Add chiles to baking sheet; toss with brussels sprouts using tongs. Continue baking until chiles are fragrant and crisp, 5 to 6 minutes longer.
2.Meanwhile, place pancetta and brown sugar in a large saucepan over medium-high heat. Cook, stirring often, until pancetta is cooked through and fat has rendered, 5 to 6 minutes. Transfer the mixture to a large baking sheet; let cool about 3 minutes. Stir in chopped thyme.
3.Transfer brussels sprouts mixture to a large serving bowl. Add pancetta mixture; toss to combine well. Serve warm or at room temperature.
Serves:8Active time:20 minutesTotal time:35 minutes
source: people.com
