My household loves Brussels sprouts. But really, how many recipe’s do I have that utilizes these gems? Not many. So truly, we end up eating a lot of steamed Brussels sprouts, sautéed asparagus and buttered broccoli. That is the youzhe. I like to spice things up. Throw the unsuspected a curve ball or two. So when my eyes wandered over this recipe in my beloved Eating Well Magazine I knew that I had found a keeper.
What turned me on to this recipe mostly was the whole-food ingredients. The handful of ingredients. Easily attainable ingredients. Especially the fresh sage. I love cooking with fresh sage, the aroma that permeates from any dish with fresh sage in it gives me such a warm feeling. A “home” feeling…
I had purchased the ingredients a few days back not knowing which night I’d make it. All of a sudden I come home from work today and got panicked as my Brussels sprouts may turn in a day or two. I threw this side dish together in literally 10 minutes. It’s just a bunch of mindful chopping. Who doesn’t like to chop a bunch of vegetables? I love it, it’s my time to meditate and focus on the task at hand. So then it all roasts for 20 minutes or so. So simple.
Add it to your holiday dinner menu. I may have just introduced you to your new tradition.
Happy cooking friends!
2 large leeks, white and light green part only, thinly sliced
2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
1/2 cup chopped pancetta (2 ounces)
2 tablespoons finely chopped fresh sage
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
- Preheat oven to 450°F.
- Rinse leek slices well to remove any grit, then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes.
High Altitude Adjustment
- I reduced the oven temperature to 400 degrees and increased the cooking time to about 30 minutes.
- Brussels sprout, leek and sage trimmings
- Sage and pancetta containers
- Plastic bags vegetables came in