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28th October
written by spd
Roasted Brussels Sprouts with Pancetta and Calimyrna Figs (img: Sean Patrick Doyle)

I know my updates have been sparce!  I’ve done so much wonderful dining, I just haven’t had time to put pen to paper!  Updates from Miami and Baltimore coming soon :)  Anyway, today’s lunch was inspired by Mark Bittman’s recent Minimalist article.  I haven’t toyed with the flavor profiles at all, but I’ve prepared the ingredients differently.  I roasted the Brussels, used Pancetta (cooked on the same sheet as the sprouts) instead of Bacon, and used sliced, dried Calimyrna Figs (the local Safeway didn’t have fresh today).  Drizzled with olive oil, and a splash of balsamic.  The result is a smoky/sweet autumnal side… I served it with a link of sweet, Italian turkey sausage.

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