A few years ago I had said no to Brusselssprouts, but now I eat them happily. ) The only bad thing about Brusselssprouts can be the strong smell that spreads in the home, and the stomach may react to them
Trim the bottoms off each of the sprouts, cutting a cross into each as you go, or at least a slash. Meanwhile, in a pan large enough to take everything later (or just drain the sprouts and use their pan, once you’ve drained them), cook the pancetta cubes in the oil, with the rind for more salty fat rendering, until they’re bronzed and crisp, but not cooked to the point of having dried out
Place the butternut squash chunks and halved Brusselssprouts on a large baking sheet. flip the Brusselssprouts so they are cut side down, they will caramelize much more evenly this way)
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