|
Roasted Brussel Sprouts with Panceta
Ingredients:
1 bag or stalk of fresh brussel sprouts, cut sprouts in half, take off stalk and remove outer leaves
2-3 ounces or a package of Panceta
7 cloves of garlic, peeled
5 shallots, peeled and cut iin half
3 tablespoon of EVOO
1 sprig of fresh rosemary
1 teaspoon of fresh thyme
1/2 teaspoon of fresh oregano
salt and pepper
Directions:
Take a 2 inch deep pan and place the halved sprouts inside. Add cloves of garlic, shallots, spices and EVOO and mix by hand together. Layer out in pan. Sprinkle with panceta.
Bake in convection oven for 20-30 minutes at 400 degrees F. Increase time to 40 minutes with conventional oven. Watch so that the leaves do not burn. Remove and sprinkle with sea salt and cracked pepper to taste.
Place in serving dish and sprinkle with crushed nuts if a garnish is desired.
Brussel sprouts are loaded with sulphurophane and indole 3 carbinol. These compounds are used to repair DNA damage and prevent cells from turning cancerous. Brussels are from the cabbage family.
Awesome dish,
Dr. M
| 
