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Roasted Brussel Sprouts & Carrots with Sauteed Mushrooms and Pancetta
Cummulative Rating
Servings
Makes 8l-10 servings.
Difficulty
Medium |
Ingredients
6 carrots, peeled and cut into 1-1/2 inch pieces
1 large garlic clove, minced
1-1/2 lbs. Brussels sprouts, trimmed and halved lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons olive oil, divided
6 oz. pancetta, 1/4 inch dice
3 large shallots, sliced
4 Tablespoons unsalted butter
1-1/2 lb. mixed mushrooms (cremini, mini portabellas, chanterelles, oysters, shiitake - any combination), coarsely chopped
1/4 cup dry white wine
1 Tablespoon chopped fresh thyme
1 Tablespoon chopped Italian parsley
Salt and freshly ground black pepper |
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Directions
Place the oven rack in the upper third of the oven and preheat to 450°F.
Place the carrots in a skillet and cover with water. Bring to a boil. Boil carrots for 5 minutes. Drain and let cool briefly.
Place the cooled carrots and Brussels sprouts in a large bowl. Add the minced garlic, salt and freshly ground black pepper along with 1 tablespoon olive oil. Toss to coat. Spread the vegetables out on a rimmed baking sheet. Roast, stirring occasionally, until tender and browned, about 25-35 minutes. Remove from the oven and set aside.
Heat 1 tablespoon of oil in a large deep skillet. Add the pancetta and fry until browned. Remove pancetta with a slotted spoon and transfer to a plate lined with a paper towel to drain.
Add the shallots to the skillet. Sauté for about 4-5 minutes or until lightly browned. Transfer to plate with the pancetta.
Add the butter to the skillet. When butter has melted add the mushrooms. Sauté the mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add the wine, thyme and parsley. Boil, uncovered, stirring occasionally, until the liquid is reduced to a glaze, about 2 minutes. Return the carrots, Brussels sprouts, pancetta and shallots to the skillet. Sauté for 3 minutes or until carrots and Brussels sprouts are heated through. Adjust seasonings to taste with salt and freshly ground black pepper. Serve. |
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