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

Serving Suggestions

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.

Ingredients

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.  

Directions

Yield:

Style:

Cambodian Fusion

12 Servings

Level:

Easy

Total:

Prep:

Cook:

25 min

10 min

15 min

Roasted Brussels Sprouts with Lemongrass