Preheat oven to 425°F (220°C). In a large bowl, toss Brussels Sprouts from the Brussels Sprouts ingredient group with Olive Oil, Sea Salt, and Black Pepper from the Roasting Mixture ingredient group.
Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until deeply browned and crispy, flipping halfway through.
While Brussels sprouts are roasting, cook Guanciale from the Guanciale ingredient group in a large skillet over medium heat until crispy. Remove guanciale with a slotted spoon and set aside, reserving rendered fat in the skillet.
Add Butter from the Sauce ingredient group to the skillet with the guanciale fat and cook over medium heat, swirling constantly, until browned and fragrant (about 5-7 minutes). Be careful not to burn the butter.
Pour in Heavy Cream from the Sauce ingredient group and bring to a simmer. Stir in Parmigiano-Reggiano, Lemon Juice, Lemon Zest, and Red Pepper Flakes from the Sauce ingredient group. Simmer for 1-2 minutes, stirring constantly, until the sauce has thickened slightly.
Add roasted Brussels sprouts and cooked Guanciale from the Brussels Sprouts and Guanciale ingredient groups. Toss to coat. Serve immediately.
Ingredients
4
1 lb450 gBrussels Sprouts-trimmed, halved, and outer leaves removed
4 oz115 gGuanciale-diced
3 tbsp45 mLExtra Virgin Olive Oil
1/2 tsp2.5 mLSea Salt
1/4 tsp1.25 mLBlack Pepper-freshly cracked
4 tbsp60 mLUnsalted Butter
1/4 cup60 mLHeavy Cream
1/4 cup60 mLParmigiano-Reggiano-finely grated
1 tbsp15 mLLemon Juice-freshly squeezed
1 tsp5 mLLemon Zest
Pinchto tasteRed Pepper Flakes
Equipment
Baking Sheet
Large Skillet
Large Bowl
Instructions
Preheat oven to 425°F (220°C). In a large bowl, toss Brussels Sprouts from the Brussels Sprouts ingredient group with Olive Oil, Sea Salt, and Black Pepper from the Roasting Mixture ingredient group.
Spread Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until deeply browned and crispy, flipping halfway through.
While Brussels sprouts are roasting, cook Guanciale from the Guanciale ingredient group in a large skillet over medium heat until crispy. Remove guanciale with a slotted spoon and set aside, reserving rendered fat in the skillet.
Add Butter from the Sauce ingredient group to the skillet with the guanciale fat and cook over medium heat, swirling constantly, until browned and fragrant (about 5-7 minutes). Be careful not to burn the butter.
Pour in Heavy Cream from the Sauce ingredient group and bring to a simmer. Stir in Parmigiano-Reggiano, Lemon Juice, Lemon Zest, and Red Pepper Flakes from the Sauce ingredient group. Simmer for 1-2 minutes, stirring constantly, until the sauce has thickened slightly.
Add roasted Brussels sprouts and cooked Guanciale from the Brussels Sprouts and Guanciale ingredient groups. Toss to coat. Serve immediately.
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