The last time I visited my mom's house, the neighbor's apple tree was so heavy with fruit that it bowed over the fence and into our yard. The apples were reaching their peak, the earliest of them already dropping from the tree and onto the dark earth of the vegetable garden below.
My mom helped me pull out the ladder, and I grabbed the biggest reuseable shopping bag I could find, and started plucking the apples from the branches. I picked and I picked until that bag was full, and then I asked Oliver what he thought I should make with all of them, thinking of this creamy soup, this paleo porridge, and these pancakes. One can easily guess his answer: pie, lots and lots of pie. Having just bought a new pie pan, I agreed. But there were more apples than you can use in making one, or even three, pies! There were so many apples I had to be more creative than that! (Note: this is not a bad problem in my book).
This savory dish made only a small dent in my apple pile, but it was one of my favorites! Oh how well pancetta pairs with apples, and how delicious brussels sprouts become after being roasted to a crisp. 💚
Yields: 12 | Total Time:
- 2 cups brussels sprouts, quartered
- 1 medium apple, cored and diced
- 4 ounces pancetta
- 1 tablespoon thyme leaves
- Sprinkle of salt
- Cut pancetta into small pieces (1/2cm x 1/2cm). Heat a 10-inch skillet over medium heat and add pancetta. Sauté until the edges are seared, and remove from heat.
- Preheat oven to 450°F.
- Add the brussels sprouts and apple to the skillet and stir until coated with grease from the pancetta. Top with thyme.
- Bake for 25-30 minutes, until brussels sprouts are cooked through and crispy. Season with salt to taste and serve hot.