You are here: Home » Recipes » Roasted BMP Veggies Roasted BMP Veggies Recipe by Sherri Logan Williams Yield <p>6-8</p> servings PrintEmail Ingredients 1 1/2 pounds brussel sprouts, washed and halved2 ounces dried morel mushrooms, reconstituted in dry sherry1 tablespoon extra virgin olive oil3 large garlic, cloves minced1 teaspoon anchovy paste6 slices pancetta, chopped1 1/2 teaspoons herbes de provence1 teaspoon red pepper flakes1 tablespoon sherry,dry2 teaspoons smoked sea salt flakes Instructions 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.