Salty pancetta and creamy goat cheese pair up with smashed Brussels sprouts in this easy side.
Fill a large bowl with ice water.
Bring a large saucepan of water to a boil.
Rachel Marek
Drain the Brussels sprouts and plunge them into the ice bath.
Let stand until cool enough to handle, then transfer to a clean kitchen towel and pat dry.
Transfer to a plate with a slotted spoon, leaving drippings in the pan.
Rachel Marek
Add oil to the skillet.
Stir in Italian seasoning and pepper.
Spread the Brussels sprouts on a large rimmed baking sheet.
Rachel Marek
Flatten them with the bottom of a mason jar or sturdy glass.
Drizzle each with the oil mixture.
Roast for 10 minutes.
Rachel Marek
Sprinkle with the pancetta.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Rachel Marek
Rachel Marek
