Roasted Brussels sprouts with pancetta vinaigrette

I love pancetta and always have a stock in my fridge, which beckons me to dig in. But let us unravel the mystery of pancetta. It is the cured pork belly from Italy that is not smoked. It is traditionally cured with juniper berries and other spices for 3 weeks, giving the fat a silky texture. Pancetta can be eaten raw or cooked and added to stews, stir-fries and soup for a flash of flavour. Bacon is smoked and cured (for 1 week) pork belly that is more commonly found and always has to be cooked. Proscuitto is also an air-dried pork leg that is always eaten cured as very thin slices.

This is a lovely side dish. The Brussels sprouts are charred but crisp in spots, adding layers of texture. The salt and acid from the dressing complete the dish. Simple and elegant, this is a lovely side dish for any occasion.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

For the Brussels sprouts:

1 1/2 lb Brussels sprouts, halved or quartered depending on size

Olive oil drizzle

1/2 teaspoon pepper

Salt, to taste

1/2 teaspoon dried thyme

For the vinaigrette:

3 oz. pancetta, finely diced

3 scallions, whites and greens finely sliced

2 garlic cloves, minced

3/4 cup red wine vinegar

Salt, to taste

1/2 teaspoon pepper

Toss the Brussels sprouts in olive oil with pepper, salt, and thyme until they are evenly coated.

To make the vinaigrette, heat a frying pan and add the pancetta. Fry on low heat for 3-4 minutes until the fat has rendered and the pancetta meat is crisp. Add the scallions and garlic and fry for one more minute until the onions are soft.

Add the vinegar, salt and pepper and bring to a boil. Cook for 2 minutes until slightly thickened. Set aside to cool.

Heat an oven to 375° F.

Before you are ready to serve, layer the sprouts on a lined baking sheet and roast for 12-15 minutes until they are charred in spots. Some of them will be green and still crisp; that is fine.

Remove and toss in the vinaigrette and serve immediately.