Dalla Cucina di Laura~
2 lbs of organic brussels sprouts, cleaned, ends removed and cut in half
3 tbsp grass-fed, organic, unsalted butter
3 tbsp imported extra-virgin olive oil
1/8 lb of imported pancetta (Italian bacon) finely chopped
1/2 red onion, chopped
1/4 cup dried cherries, diced & soaked in 1/4 cup water for one hour.
Celtic sea salt, paprika and/or freshly cracked black pepper
Red pepper flakes (optional)
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and cut in half. Mix them in a bowl with 2 tbsp olive oil, 2 tbsp melted butter, salt, paprika, pepper and red pepper flakes. Place on a sheet pan and roast for 35 to 40 minutes, until crispy brown outside and tender inside. Shake pan once or twice to ensure they cook evenly.
While those cook:
In a large, hot saute pan, add 1 tbsp butter and 1 tbsp olive oil.
Add finely chopped pancetta and quickly saute, stirring constantly.
Add chopped red onion, and cover/reduce to medium heat, allowing onions to caramelize. Add soaked dried cherries and any remaining liquid.
Gently toss cooked brussels sprouts with pancetta & onion mixture.
BUON APPETITO!! xx