Thursday, November 17, 2011

roasted brussel sprouts + artichokes

this is an easy + yummy thanksgiving side dish that i originally found in Cooking Light. it's one of those hands-off dishes that allows you to enjoy your company instead of being a slave to the stovetop. it also doesn't involve expensive ingredients, so it's affordable for a large gathering. of course, i made it my own.

3 tablespoons breadcrumbs
3 pounds of brussel sprouts, trimmed + halved
16oz artichoke hearts (non marinated)
1/4 cup finely chopped pancetta (about 1 ounce)
2 tablespoons lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
3-5 garlic cloves, thinly sliced
2 tablespoons grated parmesan cheese

Preheat oven to 425.

Toast the breadcrumbs for about 5 minutes or until golden.

Combine sprouts, artichokes, pancetta, lemon juice, olive oil, salt, and garlic in a large baking dish coated with cooking spray. Toss to coat. Bake at 425 for 20 minutes or until sprouts are tender + lightly browned on edges. Stir 2-3 times during cooking.

Combine the breadcrumbs + parmesan. Sprinkle over sprouts + serve immediately.

Yields 12-15 servings (3/4 cup each)

This recipe works well with the others on my menu. I made some adaptations from the original by adding artichoke hearts, subbing pancetta for country ham, and altering the cook temp & time to work with my other dishes.

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