Thursday, December 29, 2011

Roasted Brussels Sprouts with Chicken and Pancetta

Roasted Brussels Sprouts with Chicken and Pancetta is another recipe based on one in Woman’s World magazine (November 21, 2011). I began reading WW a few months ago and mostly like it for the foods and the crossword puzzles. Crossword puzzles are supposed to be good for your brain as you get older. My aging brain can use all the help it can get!

I am truly a fan of Brussels Sprouts! They are one of my favorite veggies. And any vegetable that is roasted tastes 50% better than something boiled, steamed or microwaved.

I added chicken to the original recipe, just because I happened to have a small piece of it to be used up. It was a good decision.

WW created the recipe to serve 8. I halved it since it’s just me at the table. After several days of Brussels Sprouts, I had eaten it all and was thoroughly satisfied.

(Serves 4)

2 medium leeks, white and light green parts only
2 tablespoons butter
1 pound fresh Brussels sprouts
4 ounces chicken tenders
2 ounces pancetta, diced (about 1/2 cup)
1/8 teaspoon each salt and pepper
1 tablespoon extra virgin olive oil (EVOO)
1/4 cup sweetened, dried cranberries

(I like to prep my ingredients before preheating the oven. Your best bet is to read through the recipe and estimate how long prepping will take compared to how long it will take your oven to preheat.

1. Preheat oven to 425-degrees Fahrenheit.

2. Cut each leek in half, lengthwise, then cut each half into 1-inch wide pieces. Wash leeks in a bowl of water, changing the water several times. Drain thoroughly and pat dry with a paper towel.

3. Cut the hard end off each Brussels sprout and remove 1-2 outer leaves.

4. Cut chicken into bite-sized pieces. The pancetta is often sold in diced form; if not, this is the time to dice it.

5. In medium skillet, melt butter over low heat, then transfer to a large bowl.

6. Add remaining ingredients EXCEPT CRANBERRIES to butter in bowl. Stir to thoroughly coat all ingredients.

7. Spread in single layer in an ungreased jellyroll pan.

8. Roast 20 minutes, then stir. Roast approximately 5 minutes more, or until sprouts are browned and pancetta is cooked through.

9. Remove from oven, sprinkle with cranberries and spoon into serving bowl.

To me this was a complete meal. If you are a family of 3 or four, you might want to add more chicken.

Absolutely delicious!


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  1. This sounds great! I love that you only half a recipe for 8 for yourself, my kind of food math :) Nothing beats knowing you have wonderful leftovers waiting for you in the fridge! Happy New Year!

  2. Thanks, Anna. I wish I'd made the whole recipe, but then that would have been overkill, wouldn't it! Happy New Year to you, too!


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