Roasted BMP Veggies

  • Yield <p>6-8</p> servings


1 1/2 pounds brussel sprouts, washed and halved
2 ounces dried morel mushrooms, reconstituted in dry sherry
1 tablespoon extra virgin olive oil
3 large garlic, cloves minced
1 teaspoon anchovy paste
6 slices pancetta, chopped
1 1/2 teaspoons herbes de provence
1 teaspoon red pepper flakes
1 tablespoon sherry,dry
2 teaspoons smoked sea salt flakes


In a large heated frying pan or griddle, add the olive oil and bacon pieces. Fry pancetta until crispy. Remove the pancetta and set aside. Add the garlic, sardine paste. Sautee for about 1 minute.  Add brussel sprouts, herbes, red peppre flakes. **make sure you do not crowd the pan** Pan roast brussel sprouts about 6 minutes or so until golden brown **make sure your turn the brussel sprouts**.  Toss in the morel mushrooms and sherry. Allow the alcohol to cook off for about 1-2 minutes. Add pancetta pieces and toss. Plate up and sprinkle with sea salt flakes.






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