Roasted Brussels Sprouts with Pancetta and Garlic Croutons

• Meat

  • 2 oz Pancetta

• Produce

  • 1 lb Brussels sprouts
  • 1 fat clove Garlic
  • 1 Shallot, large
  • 2 sprigs Thyme

• Baking & Spices

  • 1/8 tsp Nutmeg, freshly ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 slices Rustic country bread

• Dairy

  • 1/3 cup Parmesan, grated

Found on food52.com

Description

Ingredients

• 1 pound brussels sprouts
• 2 slices rustic country bread
• 2 ounces pancetta, chopped
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 1 fat clove garlic, smashed
• 2 sprigs thyme
• 1/8 teaspoon freshly ground nutmeg
• Salt and pepper
• 1/3 cup grated Parmesan (optional)

Directions

• Heat the oven to 425° F. Trim and quarter the brussels sprouts (halve them if theyre small). Tear the bread into rough crumbs about 1/3 inch in diameter; youll need about 1/2 cup.
• In an ovenproof pan that will work for serving, fry the pancetta over low heat until crisp. Add 1 tablespoon of the olive oil to the pan, and over medium low heat soften the shallot, 3 to 5 minutes. Add the garlic and whole thyme sprigs and cook for another minute. Turn the heat up to medium and add the croutons, stirring to coat them in the oil. Cook for a couple of minutes, until the croutons start to brown.
• Push everything to the sides of the pan and turn up the heat to medium-high. Add another tablespoon of olive oil to the center of the pan, along with the sprouts. Cook for a minute or so, until they sizzle and start to brown. Stir everything together, adding salt and pepper to taste, and the nutmeg, and transfer the pan to the oven. Cook, stirring once or twice, until the sprouts are just tender, about 15 minutes, and everything is crisp and burnished.
• Remove the thyme sprigs, shower the sprouts with the Parmesan (if using) and serve.