1 pound brussels sprouts
4 ounces thin sliced pancetta, sliced and diced
3 shallots, thinly sliced
4 tablespoons olive oil
2 tablespoons sugar
4 tablespoons champagne vinegar
- Wash and trim any browning/rusting of leaves, and trim off the stem end. Depending on the size of your sprouts, I prefer the smaller to medium sized, half or quarter. Remember, you’re looking for bite size.
- Toss with 3 tablespoons of olive oil, Soul-Licious Seasoning, and roast at 400 degrees Fahrenheit for 15-20 minutes or until fragrant, tender and partially caramelized. Remove and spoon out into a mixing bowl.
- In a fry-pan with 1 tablespoon of olive oil, fry the pancetta until the fat is rendered and pancetta is crispy. Add the sliced shallots and cook until tender. Remove the crispy pancetta and shallots, reserving the pancetta grease in the pan. Sprinkle the pancetta and shallots over the brussels sprouts.
- In the fry-pan with the heat on, add the sugar and mix into the pancetta grease. Add the vinegar and bring to a light simmer. Stir the dressing to combine. Immediately pour over the sprouts and toss in the dressing. Pour into a serving dish and serve warm.