Pancetta Roasted Brussels Sprouts

Tossed with dried cranberries and topped with sauteed leeks, this veggie side is perfect for Thanksgiving dinner....or any time!  This recipes makes a lot, so you may need to cut it in half.  Instead of Brussels sprouts, this would also be delicious using two pounds of broccoli florets.

3 large leeks, white and light green parts only

1/4 cup butter
3 pkgs. (10 oz. each)  Brussels sprouts, trimmed, halved lengthwise, about 10 cups
4 oz pancetta or bacon, diced, about 1 cup
1/4 tsp. salt
1/4 tsp. pepper
2 TBS oil
1/2 cup sweetened dried cranberries

Preheat oven to 425 degrees.  Halve each leek lengthwise.  Cut one half-piece lengthwise into 1/4 inch wide strips; reserve.  Cut remaining 5 leek half-pieces crosswise into 1 inch-wide slices.

In medium nonstick skillet, melt butter over low heat; transfer to large bowl.  Stir in Brussels sprouts, pancetta, salt, pepper and leek slices until coated.  Spread vegetable mixture in a single layer in an ungreased jellyroll pan. 

Roast 20 minutes; stir.  Roast until sprouts are browned and pancetta is cooked through, about 5 minutes.  (see my note below)

Meanwhile, in same skillet, heat oil over medium heat.  Add reserved leek strips; cook, stirring occasionally, until crisp, 1-2 minutes.  Using slotted spoon, transfer to paper towels.  Toss cranberries with sprouts; transfer to bowl.  Top with frizzled leeks.

Note:  I used bacon instead of pancetta.  I prefer my bacon very crispy so I fried it on top of the stove instead of in the oven with the Brussels sprouts.  I then added it at the end with the cranberries.

Serves  8-10

Source:  Paula Deen

Eileen