3 ounces Angkor Lemongrass Paste (½ jar)
2 tablespoons olive oil
½ cup pancetta (¼” diced)*
2 pounds brussels sprouts (halved)
1 tablespoon balsamic vinegar
* Can be substituted with thick bacon
Side dish with roasted meat.
Pan roasted Brussels sprouts lightly marinated with Angkor Lemongrass paste and balsamic vinegar. A perfect side dish for your Thanksgiving meal.
Place 13”x18”x1” baking sheet in oven, set temperature to 425°F.
Mix lemongrass and olive oil, add pancetta, mix well. Add brussels sprouts, toss gently until evenly coated.
When oven temperature reaches 425°F remove the baking sheet and pour the brussels sprout mixture on the hot baking sheet. Spread into a single layer. Roast for 15-20 minutes. Toss once halfway through. Remove from oven, drizzle immediately with balsamic vinegar, and toss again.
Roasted Brussels Sprouts with Lemongrass