Crispy Brussel Sprouts

Crispy Brussel Sprouts with a White Balsamic and Lemongrass Vinaigrette, Crispy Pancetta, Pomegranate, Sage, and Fig Balsamic Glaze 4 servings as a side dish

Ingredients Brussel Sprouts

1 lb of Brussel Sprouts

4 oz of Chianti Classico Extra Virgin Olive Oil

1 tbsp Fine Sea Salt

2 tsp Black Pepper

½ tsp Smoked Paprika

1 tsp Pancetta Fat (Reserved)

Ingredients for Vinaigrette

3 tbsp White Balsamic Condiment

2 tsp Lemongrass Paste

1 tsp Fresh Sage, minced4 oz Chianti Classico Extra Virgin Olive Oil

Pinch of salt and pepper

Garnishes

4 oz Pancetta, diced

3 oz of Pomegranate Seeds

Drizzle of Fig Balsamic

Method

1. Render the pancetta, place the pancetta in a cold sauté pan, turn to medium, cook until the pancetta is crispy, reserve the pancetta fat

2. Turn the oven to 350 degrees

3. To cut the Brussel Sprouts, trim off the end, and quarter

4. In a large bowl, toss the Brussel Sprouts with olive oil, salt, pepper, paprika, and reserved pancetta fat

5. Spread on a baking sheet and roast in the oven until crispy, about 20 minutes.

Vinegrette Method

Whisk together the white balsamic, lemongrass, and minced sage. Slowly drizzle in the olive oil.

Adjust the seasoning with salt and pepper.

To Finish:

Toss the Brussels sprouts in the vinaigrette.

Add the crispy pancetta and pomegranate seeds and mix together.

Plate and finish with a drizzle of fig balsamic glaze and chopped sage.