|Roasted Brussels Sprouts with Pancetta and Sage Before Cooking|
I hate going out on New Years, I always have. When I was younger I normally went to bed far before midnight and on the rare occasion I did stay awake I shied away from parties. It doesn't help that I am not a fan of champagne, it is too dry for my tastes. This year I will probably stay up with my husband watching movies. I like to keep things low key. On New Year's day I will make cabbage soup for good luck and that's it. Nothing fancy, no parties, just my family and a good meal. That's my idea of a great New Year's, simple and no-fuss.
For Christmas Eve I made a number of dishes. My kids and I love Brussels sprouts and I make them every year. This year I tried a new recipe for Roasted Brussels Sprouts with Pancetta and Sage from the December 2013 issue of Eating Well magazine.
|Spring Hill Cemetery Huntington, WV|
This recipe has 7 ingredients. It takes 35 minutes of total time, 15 minutes of which is active and makes 8 servings. I followed this recipe pretty close to the original. I used 3 ounce of pancetta since that is the size package I purchased at the grocery store. After 20 minutes the Brussels sprouts were still too crispy, so I allowed them to roast for another 15 minutes.
My kids really loved this recipe. They are big Brussels sprouts fans and this recipe was no exception. The pancetta added a nice flavor to the vegetables and the sage was a perfect herb to go with the Brussels sprouts. With a 130 percent of the daily value of vitamin C per serving this recipe was a nice way to get a healthier side onto my Christmas Eve day meal.
For the recipe go to Roasted Brussels Sprouts with Pancetta and Sage.