A light Italian dinner
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NYC's Il Buco's Roasted Brusssel Sprouts with Guanciale
Serves 4
1 tablespoon extra virgin olive oil
¼ pound guanciale, cut into ¼-inch-thick lardons
2 pounds Brussels sprouts, trimmed and halved
¼ teaspoon fine sea salt, plus additional for finishing
Freshly ground black pepper to taste-
Preheat the oven to 400°F.
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Heat the olive oil in an oven-safe skillet over medium heat until shimmering. Add the guanciale and cook until the edges start to brown, about 5 minutes.
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Drain half the fat from the pan. Add the Brussels sprouts to the skillet with the guanciale and toss to coat. Season with the salt and pepper.
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Transfer the skillet to the oven and roast until sprouts are tender, about 20 minutes. Sprinkle with additional salt to taste and serve immediately.
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