This recipe, so far, has been the only one that my boys like. They don’t even remember they are eating Brussels sprouts!
These sprouts came from the St. Paul farmer’s market. Fresh on the stalk!
• 3 tablespoons olive oil
• 1/3 pound sliced pancetta, diced
• small yellow onion, thinly sliced
• 1 pound Brussels sprouts, trimmed and halved
• 1 large Idaho potato chopped
• Salt and pepper
Preheat oven to 425 degrees F.
Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the onion to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown (about 30 minutes). Remove the vegetables from the oven and top with the reserved pancetta.
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