Roasted BMP Veggies
- Yield: <p>6-8</p> servings
Ingredients
- 1 1/2pounds brussel sprouts, washed and halved
- 2ounces dried morel mushrooms, reconstituted in dry sherry
- 1tablespoon extra virgin olive oil
- 3large garlic, cloves minced
- 1teaspoon anchovy paste
- 6slices pancetta, chopped
- 1 1/2teaspoons herbes de provence
- 1teaspoon red pepper flakes
- 1tablespoon sherry,dry
- 2teaspoons 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.