Let's face it, Thanksgiving is overlooked and underappreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thanksful....no, being so very blessed. Take time to enjoy relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be greatful for. Love the laughter and savor the table.
The countdown to the great feast has begun!!
Revamping a not-so-great childhood vegetable has changed my perspectives!
Day 1:
Pancetta Roasted Brussels Sprouts
5 oz pancetta
3 cloves garlic, minced
1 1/2 pounds Brussels sprouts
2 Shallots, sliced
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the oil, pancetta, salt and pepper. Pour them on a shallow pan and roast for 15 minutes, add to pan shallots with garlic and roast for an additional 15-20 minutes or until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt. Finish with an extra drizzle of oil.
I have roasted Brussles sprouts many times and a few times for Thanksgiving. Each time they were a wonderful addition to the menu and everyone loved them. Thanks for the reminder! Love Aunt Donna
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