Roasted Brussels Sprouts with Pancetta

Sweet Daddy D's Roasted Brussels Sprouts with Pancetta
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Bring out the natural sweetness in these Brussels Sprouts by searing then roasting. The thyme, garlic and pancetta add a smoky depth and a squeeze of lemon adds some brightness. The best part? This simple side dish is all done in one pan! This is a great side dish that goes with just about anything.
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15Minutes 30Minutes
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  1. Trim the end off the Brussels sprouts, remove outer leaves and slice in half length-wise.
  2. Rinse Brussels in a colander and set aside.
  3. Preheat oven to 425 degrees.
  4. Chop the pancetta into small chunks and add to a cold cast iron pan.
  5. Turn the heat to medium high under the pan and sauté the pancetta to render out the fat.
  6. Once the pancetta has rendered, remove it (but leave the fat) from the pan and set aside to drain on a paper towel, reserve for to use later.
  7. Add the chopped garlic and stir in the pancetta fat for about a minute.
  8. Add the Brussels sprouts to the pancetta fat and sauté over medium high heat until starting to brown on the edges, about five minutes.
  9. Add the thyme, salt and pepper and chicken stock and mix well.
  10. Continue to sauté for about 10 minutes over medium high heat as stock reduces.
  11. Place the cast iron pan in the 425 degree oven and roast for about 10 minutes or until Brussels sprouts are tender but firm when probed with a toothpick. You do not want them soft, just barely tender.
  12. Remove from the oven and add back the fried pancetta and squeeze some lemon juice over the brussels sprouts. Taste and add more salt and pepper if needed. Mix well and serve.
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Creole Sautéed Summer Squash and Zucchini

Sweet Daddy D's Creole Sautéed Summer Squash and Zucchini
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Combine sliced summer squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
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  1. Peel and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization to occur and cook down slightly.
  12. After about 20 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
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Dill Butter Salmon

Sweet Daddy D's Dill Butter Salmon
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Salmon filets, painted with a paste of butter, dill and herbs, then roasted in a high oven. The result is a simple, healthy and delicious entree that will be enjoyed by all.
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  1. Mix all ingredients for Dill Paste together in a small bowl, set aside for about 30 minutes
  2. Lightly oil a heavy baking sheet lined with aluminum foil.
  3. Prepare salmon by slicing 2" pieces across the filet and placing them on the baking sheet, skin side down.
  4. Lightly salt salmon and let sit for about 15 minutes
  5. Apply Dill Paste liberally all over the top and sides of the salmon pieces, set aside for about 15 minutes.
  6. Preheat oven to 425 degrees.
  7. Place salmon in the oven and roast for 15 minutes.
  8. Remove the salmon from the oven and baste with melted butter and herbs from the pan.
  9. Return to oven for 5 minutes.
  10. Remove and allow to rest for 5 minutes under tented aluminum foil
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